I have read somewhere that mlf and sorbate are a no-no. Something
about a "geranium flavor". Is this only DURING the ml fermentation
and/or if only a PARTIAL fermentation was done (that is not finished)?

Is it okay to top-up AFTER mlf is done (verified via accuvin malic test
or paper chromatophy)with a wine that has sorbate in it? If not, are
all commerical red wines sorbate free (for top ups)?

If the finished wine (that has undergone mlf) is a bit acidic, can
sugar and sorbate be added to balance a it?

I can't find anything specific in any of the books I have.

Thanks in advance.
Roger