I have made about 20 kits so far and have noticed that the amount of sorbate included in the kits seems to me to be a much smaller amount as compared to what is recommended. Usually one-half teaspoonful per gallon of wine to be back sweetened either by simple syrup or f-pak. Has anyone else thought about this, or am I adding too much when I use half tsp. per gallon? I don't do dry wines at all, usually sweetened fruit based wines. Thanks for any feed back concerning the amount of sorbate to use that will still prevent the wine from starting to ferment again.