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
>
>
>
>