You would have to do it the way JohnT explained a few posts ago,
"Ferment dry,
skip the sorbate, k-meta, and sparkoloid.
give the pee a stir,
add the back sweetening sugar
immediately bottle with crown caps.
Store each bottle "straight up" to allow the yeasts to settle to the bottom,
Decant after opening into drinking glass."
for a little carbonation I put tube off of co2 tank into carboy(To bottom) of finished product. Let it bubble away, about same rate as your air lock bubbles during fermentation.Couple days of that and $10 worth of CO2 later. I have a bubbly wine
\No need to protect top of wine it will have a layer of co2 on it the whole time
but wouldn't that ferment to dry?
You could ferment dry and then add sweetening at time of consumption.
Enter your email address to join: