rhubarb wine a bit dry

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crannman

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so opened a bottle of rhubarb wine was nice but very dry so for next years brew is there any way of making it less dry
 
You can stop the fermentation when the sg is down to 1005 by adding potassium sorbate. Alternatively you can add small amounts of sugar syrup in stages until the yeast reaches its upper alcohol tolerance. You can also add 5 ml per bottle of glycerine which will take the dry edge off
 
I have made a batch of rhubarb wine and its also very dry. Used Youngs wine sweetener to good effect. If you are going to add to bottle and then reseal, I would suggest using this rather than a sugar solution which could restart fermentation and give you a fizzy wine. Suggest trying 1\3 teaspoon per bottle to start with.
 
thanks for that I have some youngs lactose milk sugar its none fermentable will that do
 

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