First Post in a WHILE!

[david_the_greek]

Well, school has taken it's toll on my money and free time and I had not brewed in many months (actually more than a year). Here's my questions/problems/statements; I have two carboys filled with wine (ok one is a montepulcianno and the other is .... wine cool.... wine cool.... wine cooler). The excuse for the wine cooler is that a friend requested I make it for her, she never ended up actually wanting it and neither did I. Well, it has been a long time and upon trying the wine, it seemed a bit bitter, like the yeast lysed and made both products bitter. The wine much more so than the wine cooler. Can I salvage these by any means? The wine cooler, I thought, was supposed to be good for only a few months anyways, but it tastes the most acceptable and if back sweetened might be drinkable (though not by me, ugh). I'd like to be able to do something with this wine. condensing it, back sweetening it, racking it. What the hell can I do to make this half potable. Also more importantly, does anyone think there might be negative results from drinking it? I'd imagine nothing serious, but I'd hate to give guests bad gas or some kind of stomach ache.

Maybe blend the wine cooler and the wine, sweeten to palatable and bottle. I'd imagine there would be no real chance for yeast to continue to ferment. There has been zero new nutrients and it has been a long time since they were put in!