I have 3 fruit wines making and I want to know the best way to make it
flavorfull and sweet with a good kick. Is the best method to feed the yeast
with a 1/2 cup sugar and rack every 3 to 4 weeks (or is it when the meter
gets to .990), or run it to dry use potasium sorbate and sweeten wait ten
day and bottle?

My next question is what is the best method for finning, chemical or
filtering?

Thank you,
Stephen