Blending wine that's too sweet

[duderay]

Hello,

I made a batch of dandelion wine and I believe I added too much sugar. Now I have wine that is too sweet. I am looking for some advice on how to blend this with another dry wine prior to bottling. Any suggestions on a type of wine that won't mask the flavor of the dandelion wine? I really don't have the time right now to make another batch of dry dandelion wine to add to it.

Thanks,
Dude

 

[duderay]

Bump

 

[bernardsmith]

What was the starting gravity? What yeast did you pitch? Did you add sorbate to stabilize? I ask because it may be possible to ferment the wine more dry...

 

[duderay]

I used Lalvin EC-118. My starting gravity was 1.153 and my ending was 1.053. I haven't added anything but the Camden tabs since I first made my must. My last reading for final gravity of 1.053 was in September. I've had it in the Carboy ever since.

 

[jgmillr1]

For blending, you would likely do well to use Sauv Blanc since it is a relatively neutral wine that won't over-power your dandelion flavors. Not only will it dilute the residual sweetness of your wine, it will dilute the very high alcohol level down to something closer to a table wine. The EC-1118 yeast is quite robust and can keep chugging away upwards to 18% ABV under favorable conditions.