Response to Wine turned out too dry

This time I think you are covered for fix-it info. For next time, you might try pasteurizing the mast, and then introducing a sweet wine yeast. Not nearly as authentic, but a lot more reliable in results if sweet is what you like. Listermann's (www.listermann.com) is a great place to contact for advice on just which yeast would suit you, Everytime I have gone to the store, the person behind the counter has been a homebrewer, and usually had an experiment going in the "developement lab" to show off. There are also various adjuncts (malic acid, citric acid, etc,) that help balance the flavor when you are relying on one fermentation instead of a large variety to blend and balance with. A good homebrewing book should be able to tell you what proportions to use according to the type of wine you are trying for.

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