unlike most on here i like sweet to semi-sweet wines, and yes once my wines ferment to dry around .990 or so on your hydrometer, i then bulk age to let the lee's settle out, and let the taste enhince, then using a small amount of wine in a glass i sweeten till just short of how sweet is good tasting to me, then i check the SG to get the reading, then i sweeten the carboy till i get the same reading, an make sure as miss jujlie said add sorbate as per instrutions on package, other wise your bottles will explode, if you plan to keep aging in the bottles you can add K-META, 1/4 teaspoon per 6 gallon carboy this will help the wine age much longer while staying fresh, i can tell you nothing about kits or wines made from grappes, all my wines are made from scratch using fruits an berries, hence AKA COUNTRY WINES... although i am 1year into bulk aging my first mead, it is wild flower honey a little wild blackberries and a 1/4 ounce of stella hops, just a experiment using ingeteants off the top of my head and using a mead recipes for my steps only the iungerrtteants are thew experamental part, going to bottle next week, then give 14 days to get past bottle shock then i will try it,, you have come to the right forum. these people know their stuff,
good luck, and remember you only half to please yourself that is unless your married then you come second,, LOL,,
Dawg
UOTE=Cincincy;634432]I am new but I think I will next time. Would 1-2 cups / 5 gal make a slight difference.. I am speaking white wine only.
Thanks[/QUOTE]