do a bench trial of measured amount. make 5 samples at 60 ml this is equal to 1/4 cup of wine. make a sugar syrup 2cups sugar to one cup hot water in a blender. allow syrup to cool , make first sample control add cooled syrup 1/4 tsp to next sample, add two times 1/4 tsp to next, 3 time 1/4 to next etc. taste samples to determine sweetness level desired. go one sample past one selected with proper multiple of sugar syrup to insure sweetness level is correct. calculate required amount for large batch. add along with k-meta and sorbate. wait one week to insure fermentation does not restart, then bottle. do not sweeten until wine has cleared . I would rack in three days, then three weeks and then wait until very clear before sweetening. add k meta at three week racking.
