What can a person do to tame down homemade wine that's too sweet?

You could blend it with a drier wine. Many "table wines" are blended.

mix with seven up

Depends. If you haven't stabilized it yet, you could add another round of yeast. That will boost the alcohol content though which could make it "heady" If you use a Champagne yeast, you can get it up to around 14.5% After that, most strains of yeast can't take the environment anymore. Other than that, either blending with a dryer wine like what has been stated or you could add more juice to lower the sugar content and referment. I'm making assumptions here. I'm assuming that you either added sugar after the fermentation or you had to much sugar to begin with.

Switch to bourbon

My recommendation would be to drink up all the sweet stuff as fast as you can. When you finally recover start a better batch.

Moosetrot

Find someone who loves sweet wines.
A few weeks back some company came over, their favorite wine tasted like koolaid. I poured me a glass of real red wine.

Release The Kraken!

Yup drink it and start a new batch that's what we do. Had a bunch in the beginning to dry or too sweet. Make gifts for landowners a bottle of wine and a pack of homemade jerky or sticks goes a long way in opening up new country to trap. They can't help but tell their friends about it and boom the phone starts ringing lol

I dropped the hydrometer in it and there's still a lot of sugar yet so I added another packet of yeast and hopefully it will re-start. I put 4 cups of sugar in a gallon of juice so I must've of overwhelmed the yeast. Still learning. The very first gallon I made had only one cup of sugar and it finished in 9 days with a good taste and a good amount of alcohol. Living and learning!

Didn't know there was a TO SWEET wine ! LOL Freeze it into pop sicles MMMMMM

I never tried wine until I was 32 years old... A friend's wife was drinking a glass and when I told her I had never tried it she offered me a drink of hers. But she warned me that it was dry... I knew nothing about wine... Still don't really. But that night I learned that "dry" is secret wine code for "tastes like $#!+"

I can hold my own when it comes to drinking most booze... But, given the option, I'll reach for turpentine before wine.

Mike

Its taken me a long time to find some alcohol that I could stand. I can pick up bitter tastes easily, can't stand most bottled water as there is something bitter to most brands that I can stand if it's warm. I tried to like starbucks coffee for a long time in college but I need a gallon of creamer to fix their coffee. For wines Iike semi-dry to sweet wines. Hard ciders are good. Straight beer is too bitter. Tried guinness once and barely got through it.

and speaking of turpentine...my brother-in-law is a big wig in the State Depart...sorry, Department of State. We were visiting him overseas, and he pulled out a Cognac that he was VERY proud of! Tried as I might, I just could NOT drink it...I swear it was turpentine. I apologized, but I just couldn't get it down.

Not all wines are equal. Dry red wines go perfect with a steak or deer. Usually my go to wine for home consumption is a semi dry. You can also turn the dry wine into a sangria.

Cognac is best served "sifted" which is a method to make the liquor warm/ hot indirectly. I used to be a big cognac drinker.

So sap sucking tree rats your saying?

Porkys, Im sure!

Once the alcohol gets to a certain level, the yeast will die. If you got to that level and it’s still too sweet you added too much sugar. Adding more yeast won’t help if that’s the case. If the alcohol is still low, you probably had it fermenting too cold. Just store it in a warmer place and the yeast will wake up and get after it. You might want to rack it if you haven’t.

Sweet wine is good on ice cream or try it with tonic... If it’s sickeningly sweet in the end, I wouldn’t bother bottling it all. It’ll just sit and not get drunk. I have tossed a batch before.

Theres other gallons right next to it still fermentin. I added more yeast and we'll see what happens.