"tepe" > wrote in message
...
> Any ideas on how to stop the wine earlier and thus
> leave some sugar in solution, but avoid a secondary?
> I didn't have this problem with kits, but the DIY
> method seems a lot tastier and is a hell of a lot
> cheaper. TIA.
>
> Bertie

Stopping fermentation is very hard.
Wineries usually let it ferment dry and then
Backsweeten and even add
a f-pac to some. This is what a homw winemaker should
do. I make alot
of fresh fruit wines and do just that. Let it go dry,
add f-pac then
backsweeten

Tom

Yep country wines ferment for-ever. Is f-pac lactose
based? I tried it in my elderberry and didn't like the
taste. OT. I love elderberry, I have a small plot 5yds
x 20yds (allotment) behind the house. Hedge suppliers
sell the European 2 year old plants for £1 each. I
split a pack with a neighbour, so I now have a 5 yard
row of plants. I would have preferred the slower
growing North American variety, but they're quite
pricey. Fingers crossed Oct 2011, should have enough
for a brew.

Bertie