At least 9-10 months for it to round off the 'edges.' If you back-sweeten too soon there's the risk of it turning out too sweet. I just bottled a low ABV batch after 11 months. It's a somewhat sweet 'table' wine variety with plenty of blueberry flavor. That flavor comes forward more with the increased sweetness. When I get back from this trip I'll be starting this year's batch aiming at perhaps a higher ABV and therefore higher sweetness as a dessert wine.
So bottom line I would wait 9-10 months do the final k-meta treatment along with sorbate, wait a week, back-sweeten then bottle.
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