My white muscadine wine is about two months old. It has been racked 3 times and is now in a carboy to cold stabilize. Prior to the last racking I added required sulfite, sorbate, additional sugar, and a clarifying agent. After a couple of weeks I racked it again into the present carboy. When I sampled it during this last racking I found it still a little dry for my taste, so I added more sugar. Do I need more sorbate or should what was added previously be adequate to stop any further fermentation?