I started a 2 gallon batch of pineapple wine at the beginning of July 2018 with ~15lbs of fresh pineapple (without rind). Added white sugar and pectic enzyme and let macerate for a day, then added water and Kmeta, let it sterilize for a day, then added BM 4x4 yeast. Primary went fine, I racked to secondary after a week (SG = 1.018). I removed the pineapple chunks and squeezed the juice out of them with cheesecloth and added that to secondary (chunks were discarded). My plan is to do 1 gallon semi-dry with just a little sugar added to bring out the fruitiness, and the other gallon will be a sweet porch-sipper. But about 2 months secondary ended (SG=0.996), the wine is perfectly clear but is really light in color. Like if I put a sample in a glass, it almost looks like water. Also, I know the wine is young right now, but it tastes like fermented pineapple and not like a "wine" if that makes any sense. 1) Would it be a good idea to use some brown sugar to backsweeten and add a bit of a caramel or grilled pineapple flavor? 2) Would a longer cold soak and/or extended maceration help with adding more color? 3) Anything I can do to bump up the color of this batch besides food coloring? 4) Would it be better to bulk age in the carboy (under an airlock) or should I bottle it for microoxygenation to happen? Thanks!