Is there anything wrong with topping off with tap water besides it getting a little watered down, and does it have to be boiled or not? Also, when people say "back sweetened" I assume they mean sugaring up the wine after fermation has stopped if they want it sweeter? If that's the case is there anything wrong with using boiled water that has had sugar added to it? Do I also understand it right that most people like to sweeten the wine with whatever type of juice they are making? Meaning, if it's grape wine then they'll use grape juice, or if it's peach then peach juice? Should that also be boiled or not? Also, anything wrong with just adding boiled sugar water if you are now in the secondary but fermentation has slowed down so much that it looks like it's stopped? We did with our pear wine and fermentation started back up again for a few days before all that sugar was consumed. The wine is now dry with no hint of sugar, so we added sorbate and a campden tablet along with a few cups of sugar (5 gallon carboy) to sweeten the wine up. This was like 5 or 6 weeks out.