Clearing -sweetening order

[franc1969]

I have a few gallons of Gewurztraminer I need to finsh with and bottle by the 26th. Normally I would have until late January, and I intended to leave this to sit an extra month. Somehow everyone has a clear work schedule, so I need to move.
This wine needs to be sweetened- I have Riesling concentrate or sugar. I would suspect I need to target 1.003 or 1.005. Most local Traminette the recipient likes have been about there, or sweeter, if I could find them. Reisling about the same. I also have FT Blanc Soft I can add. The wine has dropped mostly clear, racked off the gross lees, added kmeta and lysozyme, racked off those lees.
My question is what order do I do sweetening and tannins and either dual-fine or filtering? I have always abandoned my own wines for months, and haven't really sweetened.

 

[winemaker81]

I'd fine or filter first. Get the wine clear before proceeding.

 

[NorCal]

Agree. Sweetening is the last thing I do on an otherwise clear and stabile wine.

 

[Rice_Guy]

dual fine will pull out FT Blanc Soft
filtering will remove Blanc Soft, ,,,, the Scott info says wait two or three weeks for the tannin to get incorporated into the wine, ie for the good stuff to dissolve