"Mike" > wrote:
> I think I will try this. What is the best way to stabalize and sweeten this
> wine?

It should be clear (particulate matter, yeast in particular, should be
at a minimum). Addition potassium sorbate will assist in preventing
re-fermentation.

In the sweetening trials I'd probably first trial about three samples,
at say 5, 10, and 15 g/l r.s. and go from there. It all depends on the
wine itself and your personal taste.

Ben