How can I make my wine less sweet?

If you've made a first batch of wine that is too sweet then it's possible to tweak the brewing conditions for the second batch in order to reduce the sweetness of the finished product. There are a couple of ways you can do it.

If you're happy with the alcohol level, and it seems quite strong, then it's possible that the high alcohol level inhibited the action of the yeast before the sugar had been used up. Yeast can only tolerate alcohol levels up to around 10-15%. In that case we would recommend reducing the sugar quantity in the next batch by around 250g.

If your wine is sweet but not that alcoholic, then it's possible that your fermentation wasn't as active as it should have been. Consider using the same recipe but moving the fermentation container to a warmer location, or mix the yeast with some warm water and sugar to create a 'yeast starter' before adding it in.