Stirring kit wine

[ohbeary]

Steve, when the wine has cleared rack off then strain through a fine mesh straining bag, as for adding sugar I am not familiar with these kits but it sounds like they need the sugar if the SG is only 1.050, mix the sugar with enough of the (hot) water to dissolve and add 1tsp citric or tartaric acid per kilo, heat to 80-85C and stir for 10-15 mins, this will invert the sugar from sucrose to a fructose/glucose solution that is easier for the yeast to digest.