Ok I put it into cold crash. It is way more clear than I thought, been setting a couple weeks since the last racking and there is no sediment. I want to back sweeten it before bottling, it is DRY as a bone .096. I like sweeter wines so in a 5 gallon batch to get it pretty sweet how much sugar should I use? I know I can pull a sample and taste test it but I always end up missing what I want. I have also read ( someone posted it for me) that 1 pound of sugar in 5 gallons raises the sg.009 ( think thats right) SOO I am THINKING 2-2.5 pounds to get this fairly sweet. It will have to set a while as it is still hot and I know the sweetness really comes out with age so is this a reasonable amount?