I would still consider myself a beginner although I have made a few batches but wanted to try a few new things that I had some questions about. Currently for Christmas presents I have 4 2-gallon batches of fruit wine that I made from frozen constraint ( I have only done fresh fruit so this was new). I did "second fermentation" in my food grade buckets since they wont age for long. They have been done fermenting for about 3 weeks and siphoned twice in that time. I want to back sweeten using condition which I did on my last batch but although I stabilized using potassium sorbate and camdan tablets 6 weeks after bottling they were very sparkling making be thing fermentation restarted in the bottle. I am trying to prevent that on these batches. Do I need to wait after stabilizing to back sweeten and then wait to bottle? Also I wanted to try to Clarify/Filter using egg white and wanted to know any tips or tricks with that. Should I egg white filter before stabilizing and back sweetening? How long do I wait after adding the egg white solution before siphoning?