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SG was .995 and I will not be back sweetening. Thanks!

I should add that fermentation had stopped completely before I added the Potassium Sorbate.

I am making a red blend kit from California connoisseur. I opened and poured the Potassium Sorbate into the wine before degassing by accident. I have since added the Potassium Metbisulphate and the Kieselsol and whipped the wine. Will the Potassium Sorbate keep it from clearing and degassing...

Thanks for all suggestions. Stabilizing and adding sugar did the trick. I bottled this yesterday and it turned out pretty well.

I had a Wine Expert Italian Pinot Grigio given to me. The juice in the kit is a very dark brown. I have no idea how old the kit is or if it is still good. The code is 0413806 0017.

Thanks for the tips. Forgive the lack of knowledge, this is my first batch :-) In order to raise the SG after fermentation do I only need to add sugar in form of a simple syrup? The must was in the primary for 5 days. 24 hours before the yeast was added and 4 days after before moving to the...

I am making my first batch of muscadine wine and in it's secondary fermentation stage it is very tart. I have 6 gallons of wine which started from 37 lbs of muscadine, 8lbs of sugar, 10pts of bottled water, 3tsp pectin, 6 tsp of nutrient and 6 campden tablets. The starting SG was 1.100. I have...