> I just RTFM'ed the FAQ about ways of sweetening a wine.
> My situation is that I'm at the end of secondary fermentation, about 3 months
> since I first started the primary. SG is 1.000, and I've racked three times
> (it's clearing nicely).
> I'd like it to be a bit sweeter, but am worried about the suggestion given
> about adding sugar in the FAQ:
> >>> B) Ferment your wine dry, then stabilize it with your sulphite and
> >>> sorbate, and add your clearing agent. Filter the wine. Then add a 2:1
> >>> sugar/water (or wine) syrup that contains sulphite and sorbate.
> Firstly, how much sulphite and sorbate?
> own. Should I skip another round with a clearing agent?
> may still have a few yeast cells floating would do. Won't this just ferment
> a bit more?
from re-activating when you add the sugar. Filtering is completely
> Is my solution to add a maltose solution?