First off, this isn't my first rodeo. I learned the hard way of not adding stabilizer and having many bottle bombs from a plum wine batch. Since I have always added the recommended doses to the wines, then sweeten with sugar. Friends have been telling me some of there wines have been exploding. What gives? Is it the age of the stabilizer (I don't know for sure how old, another lesson learned)? Do I need to add more the recommended dosage? Thank you