My wine is too dry, gravity is below 0.990, and tastes pretty lousy. How can I fix it?
The first step is making sure the wine is stabilized and will not referment in the bottle. Midwest also suggests adding one crushed Campden tablet per gallon to the wine and let it sit 24 hours before sweetening or bottling–to keep the wine from absorbing oxygen during the process. Next is choosing the method. You can either (1) add sugar or (2) blend with a too-sweet wine. The choice is yours. If you add sugar (by far the easier method), boil a measured amount of water and slowly dissolve a double-measured amount of sugar into it. The 2 to 1 by volume ratio is still the best. Sweetening a too-dry wine does not give immediate feedback. It takes a couple of hours to a day for the wine to fully absorb the sugar and integrate it into its character. Add various amounts of sugar-water to your sterilized wine bottles and mark them with a Post-It note. For example, you might put 1-1/2 tsp in one, 2 tsp in another, 2-1/2 tsp in a third, 3 tsp in a fourth, etc. Fill the bottles and seal them w
