Morning, there are 2 gallons of blackberry wine waiting to be bottled, 1 gallon of apple wine that is getting clear and is bubble free, lastly a gallon of grape wine just racked today. 2 people who drink wine say the blackberry is dry. I think it tastes like wine. How does one decide how much sugar to put into a dry wine to make it sweeter? The only thing R and I know is that we do not want thick, syrupy wine. The 2nd question is about times in recipes. The apple wine is clearing and bubble free a week earlier than the recipe says. Is this normal? Happy day, Jen