Thanks for all the great info.
Arne and UBG, I have tried a 2 Zin to 1 "Chi cazzo sa" (which is what I call the "other wine") and it was good. The problem I have is I like it better than the sweet wine and not as much as the dry Zinfandel. So my issue is do I make 19 gallons of a wine that is "okay," using up 6 gallons of a wine that I don't like and 13 gallons of a wine that I really like?
Robie, my problem is that I have added k-sorbate to all of the wine in question. The conventional wisdom is that you cannot re-start fermentation once k-meta is added, but (and I need to check my notes on this) I think that I did this once with a cherry wine.
I am wondering if I took a small amount of the "good wines," added sugar and got a strong fermentation going and slowly added the sweet wine (with the sorbate in it) to the vigorously working yeast, could this work?
The real question I have, and I am afraid the answer is "no", is can the effect of k-sorbate be cancelled with the addition of something or by working with the wine, e.g. aerating, splash racking, heating, cooling, etc? I know that I am grasping at straws here.
Edited (Thanks, Flem)