Left to ferment for too long, What to do???

[mrdave3000]

Hi all, I have tried to make an apple wine for the first time but have managed to let it ferment for a bit too long.

I cant remember the starting SG at the moment, but its now sitting at 997

Ive just taste it, and its undrinkable. I tastes way too strong!! Its so dry that it made me cough

What can I do to save it or have it all just gone to waste?

Many thanks in advance

[SiHoltye]

Can you not add sugar syrup to sweeten wine? I don't make wine though, I read that somewhere. You've done the main bit and fermented it so good luck with the rest, sure someone here could help or point in the right direction.

[mrdave3000]

Thanks for your reply,

If I could sweeten it, that would be great.

So Im guessing that I would first add a campden tablet to stop refermentation then add sugar?

Also- It has not started to clear yet, will doing the above effect it from being able to clear off or would I also add a some fining at this point?

Sorry for asking so many questions

[Bigster]

Add a crushed campden tablet per gallon of wine (in a little boiling water) and also some potassium sorbate ( called stop fermenter in HB shops). That will kill any yeast remaining.

Once wine has cleared sweeten to taste ( caster sugar easier to disolve than granulated ).