Originally Posted by GoleyBrew
Thanks for the advice. What do you think about racking onto honey once or a couple times? Also, if I wanted to keep a little sweetness in the wine could I rack onto a pound of honey and throw a few campden tablets in after a day or so?
There are a couple of ways to get a sweet wine. Once is to let the wine ferment out completely, stabilize with sorbate and campden, and then sweeten to taste with honey/sugar/apple juice. That's my preferred way, because sometimes happy yeast will attenuate more than the listed level, and you can end up with a very high alcohol sweet rocket fuel with incremental feeding.
In my opinion, fermented brown sugar is awful. It ends up with a weird molasses taste. I definitely wouldn't add any more brown sugar!
If you want to see how I do apple wine (crabapple wine, too), I have the recipe and technique posted under my avatar in the "recipes" pull down. I do add honey in small amounts after primary fermentation, but then I stop because I want a dry wine without too much alcohol burn. I like my wines about 12-13% for a table wine.