Originally Posted by jay415
racking day today @ 31 days and the expected happened. The wine is quite clear and the SG is 1.010 and OG was 1.118 making an ABV of 14.148%
The yeast choked out right @ Lalvin specs. ok I know my fault (too much sugar) I must learn how to follow instructions. But anyway, I tasted it and it is very sweet. Now is there anything I can do to fix this? or should I consider it a dessert wine?
You could pitch some champagne yeast- but that will increase the ABV even more while drying out the wine. It'll be pretty darn "hot" if you do that, but it won't be sweet any more.
The yeast might bring that SG down a few more points, though, without repitching, even though you're right at the top of the tolerance. If you could coax about 6 more gravity points out of that yeast, it'll be much less sweet tasting and not too hot.