We did our first wine kit recently. Because it was the first we wanted to do something easy and cheap so we selected an Island Mist kit - Strawberry White Merlot. It is all finished and in the bottles now.
The wine is waaay too sweet. If I had known that it would turn out this sweet and this low alchohol, I would have ignored the instruction to add the fruit pack and then stabilize the wine right away at that gravity. I would have let it ferment back out pretty close to dryness.
So, here's the question: Could I uncork the bottles, pour the wine back into a carboy, pitch some yeast and ferment this out? Or, does the stabilizer make it impossible to restart fermentation?