Thanks to all for the help. It sounds as if it is a good idea to
sweeten it a bit. I'll let you know how it turns out. Thanks again.

"Ray Calvert" > wrote in message m>...
> Sweetening is about the easiest way to ballance out a acidic fruit wine. If
> it is very acidic, you may need to do a lot of sweetening. As a side
> benifit, sweetening will also bring out the original flavor of the fruit
> used. So your strawberry will probably be far more strawberry-ie.
>
> As a comment, I got a bottle of very strong strawberry wine made from 100%
> juice some time back. It was nicely ballanced but was far too sweet for my
> taste. What to do with it? I had a brain storm and mixed it 2/3's wine
> with 1/3 cream. Strawberries and cream. It was delighful as a dessert
> beverage. If you find you need to sweeten it more than you want, this would
> definately be something I would suggest you try.
>
> Ray
>
>
> "JJC" > wrote in message
> news:9KbXc.311378$a24.101441@attbi_s03...
> >I have a batch of 100% strawberry that is just about ready to bottle. At
> > the most recent racking it had a nice straberry flavor but with a somewhat
> > tart finish - the tartness was kind of nice and not an unpleasant
> > bitterness. My question is will sweetening the wine a touch mellow this
> > tartness, or will the tartness mellow with aging making the sweetening
> > unnecessary. I prefer my wines dry so I would like to avoid sweetening
> > also
> > with the amount of fruit I have used the "sweet" flavor of the fruit stays
> > on the palate so I am afraid that a little bit of residual sugar might
> > make
> > the wine sickly sweet. Any advice from others who have been here before?
> >
> > Thanks-
> >
> > JJ
> >
> >
> >
> >