Now or then?

[Woodbee]

I have a couple of carboys of Elderberry that have now cleared nicely. When I racked them for the third time a month ago there was only a fine film of sediment. I am going to stabilize them this weekend and then age them for a few months before bottling them. I intend to do just a little back sweetening. My question here is weather it is better to sweeten it in a couple of weeks or wait until I am about ready to bottle? Any benefits one way or the other?
Thanks Brad

 

[xanxer82]

Don't forget to add sulfite and sorbate.

 

[Wade E]

I like to sweeten now as sometimes sweetening it can cloud it up even when using just simple syrup. The one thing I dont like about sweetening now is the fact that the wine can be perceived as drier now because the alc. is hiding the fruit flavor but that changes a little in time when the alc settles down and the wine smooths out. Just go light on the sweetening.

 

[Tom]

Yep I agree with Wade. Do it now.

 

[Midwest Vintner]

x3. sweeten and let it sit for a short time.