Made a apple wine from a recipe I got off another forum I frequent. Pretty simple to do. Got it all together and pitched the yeast on 5/1. Didn't have "wine" yeast, but used Coopers yeast I had laying around from other brews I had made. This stuff fermented for about two weeks. Finally cleared and then racked to keg on 6/28. Tried it this past weekend and Holy Cow Batman. This stuff was POTENT. I didn't have a hydrometer, but from my experience and getting knocked off my feet with three glasses, it's pushing 10% ABV. Wayyyyy to strong and really dry. So, at this point, do I have any options to dilute it? Can I just simply back sweeten it with more plain apple juice? Or add lactose and water? Or how about maybe even grape juice? Need to do something so I don't dump it all out. After what happened to me drinking a couple of mugs, especially what the wife told me, I'm scared to drink it. 20 years ago, wouldn't be a problem....