I am making a pecan wine and despite all the warnings that it would be too oily I did not have much of a problem it smells good and tastes fine ( a little harsh but it has only been transferred to the secondary) it has stopped bubbling now, and I am still waiting for some of the yeast to drop, and thought I would prepare for back sweetening it. I am thinking I would like to turn it into more of a desert wine, well maybe not that sweet but sweeter than it is now. I made it using brown sugar molasses and white sugar... My question is what should I back sweeten it with, would it be ok to introduce honey in the mix or is it better to just stick with a simple syrup. As well should I sweeten it wait for it to stop fermenting if it starts up again or should I stabilize it first, any experience with not using a stabilizer? I would like to it to come out tasting yummy! I made it with the primary ingredients I use when making my pecan pie hoping I might get something with a similar essence in the end, this was my one entirely experimental wine! So fingers crossed!,,