This summer a farmer wanted me to make some blackberry wine from his berries. Told him yeh, thinking it would be no more than five pounds. Well it was 50 lbs. and so I gave it 37 pounds of sugar and yeast and now have 15 gal of wine. Thing is he like it sweet, so will back sweeten his using the bottle sweetner that has the sorbate. Now have it in five gal jugs and the SG is .999. So the question is has anybody backweeten their wine using say 2 oz per gal of sweetner. If so what was your final reading SG reading. Have downloaded the wine cal so could just add sugar to taste, but adding the sweetner would be a lot easier...