In the past I've made wine from kit-concentrates and
also country wines from fruit. Last August the local
(uk) s/market were doing deals on breakfast juices, so
I bought a gallon of white grape juice (not a
concentrate, but pasteurised).

The sg was 1066, bubble trap finished on day 7, cleared
day 10, bottled day 14. Nice and clear, goodish quality
table wine, slight effervescence, but boy was it dry!!

Next attempt was with a gallon of white and also red.
The red has not been pasteurised, but has a good deep
colour, so must have been left some time on the skins,
before extraction -
http://i222.photobucket.com/albums/d...ldframe004.jpg
To overcome the extreme dryness, I added 1.5lbs sugar
per gallon. Only problem, instead of taking a week to
stop, it's taken 6 weeks, it's only marginally drier
and still has an effervescence.

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