I'm guessing you didn't do a titration test on the wine before you fermented. No matter - no big problem. You have 3 choices, and 2 of them require opening the bottles nad re-bottling. Easy way, if you aren't going to give any away: (1). Open the bottle, decant, and sweeten to taste before consuming. (2). Dump the whole batch, and add a "yeast killer" such as potassium sorbate (or even campden tablets). Then add sugar to taste, rebottle. (3). Dump and use a non-fermentable sugar or artificial sweetener, such as "Equal, or the store brand of same, and rebottle. I've done all, and best, though slightly more time intensive, is to kill ther yeast and use cane sugar. Better "feel" in my mind, but that's personal. All of the above work. (I've got recipes to trade if you'd like. My best is strawberry-rhubarb.) Good Luck!(posted 9671 days ago)Brad