Fruit wines must be brilliantly clear and completely stable before =
bottling. Wine bottled without sufficient

SO2 will be short lived, so the free sulfur dioxide content should be =
raised to 30 or 40 milligrams per liter a

few days before bottling time. One crushed Campden tablet for each =
gallon of wine is the correct amount.

If sugar is added to sweeten the wine, potassium sorbate should also be =
added. The added sugar will start

to ferment without the sorbate, and fermentation after bottling will =
generally produce a cloudy sediment and

spoil the wine. Directions supplied with the sorbate should always be =
followed, and sorbate additions

should always be measured carefully.

This may be the ans your looking for.

"Pete" > wrote in message =
...
This fall I pressed my own apples.
I ended up with 10 gallons of cider aging in some stainless tanks.=20

I took a taste the other day, it is dry and has a good apple aroma,
with some tannin in the mouth.

It seems to be what I want, but it fermented dry.

What are my options to sweeten and carbonate the cider in bottles.

I was thinking some with no sweetening and high carbonation (like
champagne)
And some that were sweet and slight carbonation like English cider.

Can I use something like Splenda to sweeten, and corn sugar or LME for
carbonation?

Any suggestions.