Fermented out just fine, racked it off the trub. Bottled it with 1 2/3 cup sugar to carb it up. But after about 3-4 weeks in the bottle, the wine is sweet and not enough bubbles. Any ideas? Here's my recipe:
5.5L white grape juice
~75g citric acid
Red star champagne yeast
Topped up to 5 gal
Any help for future batches would be appreciated.