"jim c" > wrote in message
On Mar 25, 9:45 pm, Marshall Jose wrote:
> Jack Keller has some useful information about this
> topic:
>
> http://winemaking.jackkeller.net/finishin.aspunder
> the topic "Stopping
> Fermentation"
>
>Everyone I hear these days tend towards fermenting
>the wine dry - at
whatever strength they desire, then adding sorbate and
sugar to taste
(or just an artificial sweetener without sulphite and
sorbate).

>Jim

Thanks Jim, in Oct '08 my neighbour gave me an old
recipe for Elderberry Port. 6lb fruit, 5lb sugar to
make 2 gals. Nice port style but too sweet. The
following year I reduced to 3lb and it was too dry, so
I added Lactose. I needed to added a lot and I didn't
like the aftertaste.
The early stopping sounds fave.