Yes...

Sweetening bottle by bottle has two risks

1) being consistant is difficult
2) if the sorbate/PPM is not enough to inhibit yeast reporduction you
can end up with corks getting blown off.

After the wine has cleared well and I'm ready to bottle, if I find
that I'd like to take some of the dryness off, I'll sweeten to taste,
add PPM, & Sorbate - all in the carboy. After adding these I let it
sit at least another two weeks to even out & I keep checking to be
sure the Sorbate has really done the job. If everything still looks
good I'll bottle it.

I think, however, that it's always better to error on the side of too
dry before bottling because with time the acids mellow and need less
counter-balance.

Good Luck!