OK James---Just THINK about it for a moment. Fruit wines have LOTS of sediment in them and suffer,very often (and more than some grape wines) from protein haze. The basic idea is to remove these in order to stabilize the wine because, as you read, all these components are unstable and you want to get them off of the wine.
Also, another missed point is that without bulk aging you are trying to evaluate a young wine to determine how much sugar,when you are back sweetening, you should add. You CANNOT evaluate the characteristics of a young wine because the profile will change alot after bulk aging. You want to get those flavors FORWARD so that you can then balance the remaining acids with a certain amount of sugar. Instead of forcing young wines into a bottle because you are in a hurry to drink them, the better approach would be to make early drinking wines like skeeter pee,etc. so that your fruit and grape wines can spend a proper time period under bulk aging.
Maybe this is why EVERYONE praises all the wines we make and want us to open our own winery----we are VERY patient winemakers. Our whole goal is to produce the best taste that we can---to have wines with BIG, chewy flavors. Doing EVERY step of winemaking---using the best protocols at every step---makes a huge difference. When you do it half-way, the result is also only half of the way. I want it all.
