Hi, all.
Some of my "non-kits" are coming into bloom. One of them is a Peach
Mango wine that is needing a sweeting. Soooo I added two tablespoons of
sugar to a 750ML bottle, and let it sit for 24 hours. wonderful.
however, it has a little harshness that wasn't there prior to the sugar.
but it was better than 1 hour after adding the sugar. Does it take time
for the sugar to settle in? :*)

What I did. Take out 1/2 cup of wine from the bottle, make it about 100
degrees stirred in 2 tablespoons of regular table sugar. Then put back
into the bottle. (minus what doesn't fit back in)

So, is there any other way of doing this?

And, when you do this, should you let it sit for a few days? or other
ideas...

I think I am learned that I sometimes let it get too dry for these white
fruit wines, but now that I've bottled it. Wondered if anyone has done
this "per bottle" and any advice.

thanks. DAve