You should not be adding sulfite or sorbate, until it is done fermenting. They will not STOP an active fermentation. They will keep it from starting back up. You want to let it ferment, until the hydrometer reads the same about three days in a row. That reading will more than likely be 0.99X where X can be anything from 0-8. Generally, most of mine get down to 0.994.
This means all the sugar has been converted to alcohol and carbon dioxide. Once that happens, you will want to wait about a week, then you want to add potassium sorbate, the package you will buy it in will tell you how much to add. Pour some water into something, then add the potassium sorbate (also called K sorbate and just sorbate). You will also want to add some potassium Metabisulfilte (also called K-Meta or just Meta). Add the same way, the amount will be on the package. Both depend on how much wine you made.
You will want to let this set for a bit, at least a few weeks, maybe months. Then you will want to add some sugar, how much? I can't tell you. What I do, is slowly add some, I pull some wine out and add sugar to it, stir really well, then add back. Stop, when you first think it might be close to sweet enough. Wait a day or two and taste again, it will taste sweeter. Wait again for a week or two at least, just to make certain it doesn't referment, then bottle.
is there a way to fix it or sweeten it back up?
