I'm starting to ponder how I would like to back-sweeten my 1 gallon batches of concord and niagara. I used 2 11.2 oz cans of frozen juice concentrate for each. A lot of people use 3 cans. When I back-sweeten (after adding k-meta and sorbate), should I add another can along with some additional sugar or just sugar only? Anyone with experience with Welch's wine have a strategy? I'm thinking I want to add another can because of the whole "tastes like everclear and grape juice" criticism this wine commonly gets.