Originally Posted by nicknunns
Can you expound on these? I'm a beer nut, not a wino.
The tart part or the stabilize and backsweeten part?
I'm sure you can figure out tartness, so for stabilizing what will need to happen is you add Campden (Potassium Metabasulfate) and Potassium Sorbate after fermentation is complete to prevent further fermentation, and then sweeten to taste.