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

The wine is as clear as it is going to get.

> 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.

I got some wine conditioner it is supposed to sweeten and stabilize all at
the same time. I will add a little at a time until it is just right.