I have a Cabernet Sauvignon wine that has a S.G. of 0.992. It is approximately 1 month old and is very bitter. I have it bulk aging in the basement. It is nice clear red color but it is still shedding a slight sediment. I would like to sweeten the wine slightly but I am not sure how much to add since I believe the wine will change. My plan was to bulk age for 2 months; 3 months in total before bottling. In your opinion, when is the best time to add simple syrup? I guess I may have answered my own question--- add before bottling?