I've fermented a Grenache Rosé to dryness 0.990 but it should be sweet when
bottled, how much pot meta, sorbate and sugar should I be adding to get a
sweetness of about 1.010?
The wine is at 13% alc.
I have one document giving a range of:
3/4 - 2 tsp. per 23 litre batch for the Sorbate
1/3 - 1/2 tsp. per 23 litres for pot meta in sweet wine.
Is this right?
As for the sugar I don't have any calculation formulas (

Louise)
http://pages.infinit.net/weez1959/