(A thought - skeeterpee has taught me so much about winemaking, I feel like it should have a subforum. That thread is way too big to ask questions and find answers in, anymore. Just my opinion.)
So I don't own a long spoon for stirring my skeeterpee, though it's not like I couldn't spare a few bucks and a trip to the LHBS. I have a batch that's dry dry (0.996) and it's slowly offgassing.
so, 1) I know it will clear faster if degassed, 2) I've added granulated sugar to (carbonated) things before and seen the results, 3) The recipe says to let it clear and *then* backsweeten.
I'm wondering how it'd work out if I skipped the waiting and degassed it by chucking in all the backsweetening sugars. Thoughts?