Originally Posted by saramc
Backsweetening is an individual taste. You need to do bench trials of the wine backsweetenrd but chilled and at room temp. Just know that one cup sugar will increase SG by 0.020
If you trial 1/4 tsp in four ounces then you would need 2.5 cups sugar per five gallons to backsweeten to that equivalent.
I don't like my wines sweetened at all, and I like almost all my wines as dry table wines. As saramc said, you have to try it to see how you like it.
It's hard when you don't have much wine to start with, but a good way to do it is to take out a few samples and sweeten them a bit differently. Try them all, and pick the one you like best. Take the SG reading of that sample, and sweeten the wine to that amount. One tip- sweeten it a tiny bit less, as the wine tastes sweeter in the bottle. So, if you like it at 1.010, sweeten it to 1.008.
Don't forget to stabilize the wine first, of course! Otherwise, it'll start fermentation back up and the bottles and corks will blow up.