Rhubarb wine

[beeradvent]

Its been on my mind a long time I just did not research or ask.
So now I am asking, when brewing a cider or in my case, rhubarb wine, how do you I make the final bottle more sweet?
So the original brew goes for about a week as the yeast destroys the sugar making it potent.

When bottling how does one regain the sweetness?
Should I cease brewing half way instead? would that make it a weaker wine? but a sweeter wine?
Could someone please help me make a sweet potent rhibarb wine?
thank you

 

[Kent88]

Really... it is against my better judgment as I think untainted rhubarb wine/mead is just the best stuff.

After fermentation is finished and a few days before bottling you can add some wine conditioner, basically a syrup of sugar and potassium sorbate. Or you can add campden tablets (potassium metabisulfate), sorbate, and sugar to your liking.

You could also use a yeast with a lower alcohol tolerance and increase the sugar, but when I have tried that I just end up with super alcoholic, dry wine. In theory, though, enough (read "excessive") sugar with a yeast that can't handle 12%, or 14% and it should eventually balance out. You'd probably also want to increase the amount of rhubarb in the wine a bit to make sure you keep the flavor.

Have you looked up back-sweetening?