"bbbob" > wrote:
> We fermented some Merlot last year. It was fermented to "0" sg and it had
a
> good flavour. Some ws bottled, the rest left in a demi. Yhis year it is
> extremly smooth and tastes great except it is very sweet tasting. Any
> comments as to what went wrong?

Assuming you mean that the _same_ wine "had a good flavour" last year, and
is now "very sweet":

Also assuming that you mean an SG of 1.000 (an SG of 0 is impossible,
although a Brix of 0 is a valid figure):

Prior to fermentation, an SG of 1.000 would indicate the absence of any
sugars. However, since the sugar in a must is converted to alcohol, which
has an SG much lower than 1.000, a finished dry wine will have an SG around
0.990. Thus, your "finished" wine probably had considerable residual sugar,
which you didn't notice earlier because of the pre-aging roughness.

Either that, or the sugar fairy paid visit to your cellar.