Originally Posted by novalou
Your wine must be perfectly clear. Sweeten to taste, then add potassium metabisulfite and potassium sorbate.
I do NOT like wine conditioner. It has stabilizers, but you can't control the level of sweetness you want.
I like this approach. Once the wine is totally and completely clear, and not dropping any lees at all in at least 60 days in a new carboy, it can be racked onto the k-meta and sorbate. K-meta is 1/4 teaspoon of the powder per 6 gallons, or 1 crushed campden tablet per gallon of wine, dissolved in some boiling water. Add 1/2 teaspoon of sorbate per gallon to that mix, put it in a new carboy and rack the wine into that. Wait 3 days (minimum) and then add the sweetener to your taste. Wait three more days (minimum) and then bottle if fermentation hasn't been restarted.