Backsweetening

[Stevew1]

I have 3 gal of reisling that elderflowers were added. I am thinking of making 2 gallon as a sweet dessert wine. I have heard there are sweeteners available that won't cause re-fermentation. Any recommendations?

 

[dralarms]

I would stabilize using potassium sorbate and kmeta then use sugar to back sweeten. Some of the other “sweeteners” leave an off taste