"I just did this experiment. It's not bad.... not good, but not bad ... and it is better than it was.

Crappy wines are almost always too sweet.. .like Mogen David and (the South Dakota wines from ) Schade' (pronounced sha-day) vinyards.

I bought a couple gallons of Mogen David blackberry wine. I couldn't stand to drink it so I had the idea to re-ferment it, since it was only 10%, to get rid of some of the sweetness. It has sulfites and other things which discourage yeast growth.

The first attempt to re-ferment didn't really do much (added yeast et cetera). But, then I diluted it (2/3 Mogen David to 1/3 RO water). The fermentation took off. Degased several times a day.

Now, two weeks later, it's not too bad. A little sharp, not at all sweet, and full-bodied flavor. Much improved over the original product. Distilled, it might make a decent brandy.

Lyle"