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I appreciate the responses. My main concerns have been with making sure the reserved juice didn't go bad or that I didn't contaminate the whole batch when using it to back sweeten. My plan is to let the wine ferment to dry before stabilizing with kmeta and sorbate to prevent yeast from...

Hello, I will be getting 6 gallons of California reisling juice and expect I will want to back sweeten once fermentation is completed. I've read the suggestions of reserving a portion of the juice before fermentation to blend in later for back sweetening, but these suggestions didn't include...