> About a month ago, I sweetened and stabilized a 3-gal batch of strawberry
> and left it to age a bit longer. Planning to bottle it this weekend, I
> tasted it today and decided it needs a bit more sugar. If I do add more
> sugar now, do I need to also add more pot-met?

Not more pot-met but potassium sorbate. The potassium meta does
stablize a wine and inhibit yeast to an extent but it is postassium
sorbate that stops yeast from reproducing. In a home made sweetened
wine that is about the only method of stopping re-fermentation in
the bottle.

Don