There is nothing wrong with either practice. You might visit Jack Keller's
web site as he gives lots of advise on making country wines. But rephrase
your question and we can answer it more directly here as well.
Making dry country wines and then sweetening them is a common practice. The
sugar brings out the character of the fruit in the wine. When done
correctly it is a safe way of making wine. When done incorrectly you can be
making hand grenades. But that is a different issue from losing the fruit
Personally I find this a lot of trouble and just let it go to dryness,
planning ahead for a particular %*** and then stabilize and sweeten but
you can try the other way if you think it makes a difference. Maybe it
will. There is always another way!
10. quick question