This whole hobby is a rabbit hole. The thing that I truly appreciate is all of the experience. I have not had any signs of H2S, simply because I have been told when to add nutrient. Same as your post about K-meta, ya we don't know the exact numbers, but we don't need to, we know what works.
There are several hybrid types sold byRenaissance which claim NO H2S. Practically speaking sulfur is in the metabolism of all proteins therefore if one looks for parts per trillion it should be there.
Correlations:
Sister Monica was the first. That was a time when all nuns carried a rosary and a ruler. And I'm sure there was a pocket in that black fabric that had brass knuckles.
I haven't tried fortification either. Certainly brandy would affect the flavor but you could do quick and dirty and use Everclear to raise the ABV.
When fortifying a wine, it's far cheaper to chaptalize the wine to a high ABV, as it takes a fair amount of 40% ABV liquor to raise the overall ABV by much (as you discovered).
Just in case...
BigDaveK:
) 
I have a LOT to learn about the different yeast strains. I was fortunate to make two nearly identical flower wines last year the only difference being the yeast. I was amazed - they tasted like two completely different wines! To answer your question, I'll probably use 1118 only because I have a bunch in the fridge.BigDaveK:
What yeast will you try next? ( I think you used 71b? )
I’ve been following and hope to get a batch of Coffee Wine going in the next month or so. I’ve not Cold-brewed my fav Coffee. I will do a cold brew trial..but, I fear that it will be flat - missing the slight bitterness that I like?.( I guess I could always Hop it later!?
I had to put the brakes on “production” until I could get bottles and free up some carboys and fermentation vessels.!
I know you understand!
Humm, , , you should have one 4 liter for every gallon/ 3.78 liter so you can do rackingand thought, "This is getting out of hand!" - and then ordered more. Four jugs delivered yesterday. We are back on line!!!
Don't I know it!!!!! Being sloppy. I was positive I had at least one jug left in the box. Live and learn. Partial boxes now have post-it notes with bottle counts, empty boxes are gone.
You may consider feeding it until the yeast gives up the ghost. At that point there's no need for sorbate, and if there's a bit of residual sugar? Oh, well, you're going to backsweeten anyway, right? With this plan, I'd make each bump ~0.010, so you won't have too much RS.
This wine needs 4-6 months to mature. Longer is better. ABV: 12.7-14% 6 oz medium roast ground coffee, by weight. I used Dunkin' Donuts brand, because that's what I like to drink. About 2 1/2 lbs of granulated table sugar. 2 lbs for fermenting, 1/4-1/2 lb for back sweetening. 2 tsps yeast nutrient 1 tsp yeast energizer 1 5 gram packet of Pasteur champagne dry yeast 1/2 tsp bentonite powder, optional 2 tsp vanilla extract Pour the ground coffee into a 1 gallon container, or a couple of smaller pitchers, add hot water until total volume is 1 gallon. Hot water in this case is not boiling, or the typical 212F for brewing coffee. It's more like 110-120f. You aren't trying to brew the coffee with heat, just get some body out of it. If your tap water tastes good then just hot from the tap is fine. If not, heat some bottled or filtered water on the stove. In a few minutes the ground coffee should have formed a kind of mat in the top of the container. Break that up and stir it into the liquid. Most of the coffee should drop into the bottom of the container. Cap the container, or put aluminum foil over the top of the container. Let it sit at room temperature for approximately 24 hours. After about 24 hours, pour the coffee through a coffee filter. Leave the majority of the grounds in the bottom of the container, they will just make it take longer to pass through the filter. The point of this is to brew coffee with a low psuedo-tannin content. That's what makes coffee bitter, and coffee has a tendency for far to high levels of these to enter solution in the presence of alcohol. That's also why there aren't any coffee solids in the fermentor. Brewing long and at a low temperature extracts lots of coffee flavor compounds without extracting a significant amount of psuedo-tannins. Pour the cold brewed coffee into your fermenting container. I would recommend a 2 gallon fermenting bucket. The caffeine causes even low flocculating yeast to foam more then is normal. Add sugar in two or three additions until your gravity is between 1.095 - 1.100. Make sure to fully dissolve each sugar addition before adding the next, and check the gravity before each addition. It's Ok to pour the sample back in. If you are off even a little in your volume you change the sugar needed in a batch this small fairly significantly. With the volume lost from the coffee solids left behind, and the water in them, you should get almost exactly 1 gallon of liquid after the sugar has been added. Add the yeast nutrient, stir until dispersed. Aerate if you wish. You will probably have to shake the ish out of it to dissolve the sugar so aeration is going to be redundant. Pitch the yeast. Seal your fermentor up. In about twelve days add your bentonite powder if you are using any. In about 14 days, transfer off the yeast cake. Give it another week to be sure it's done fermenting. Add vanilla extract. It is recommended this be back sweetened, then pasteurized. Somewhere between 1/4 lb and 1/2 lb of sugar is about right, depending on taste.
20 minutes.
