For the first time I just ran some residual sugar tests using
Clinitest and found most of the wines in the 0.25% to 0.5% sugar
range. Some of the wines seem like they have detectable level of
sugar, but I don't know if it's just a taste associated with young
wines. I read on some other posts that these aren't too far out of
whack, but I want to make sure I don't leave very detectable amounts
of sugar. Thoughts?

Also, there appears to be one wine (a syrah) that's at about 1%.
Let's say I wanted to drop that. Can I assume that primary
fermentation is as done as it's going to get by now? If so, I've read
something about killer yeasts that you get started at a reasonable
volume (e.g., 10%) and then add to restart the fermentation. But is
wine at 1% sugar just too low to do anything about?

....Michael