I'm planning on making a dessert muscat, and I'm aiming for as much as
5% residual sugar. As suggested in this group, the easiest way is to add back sugar and sorbate AFTER everything else is finished. But rather than add a wine conditioner or just cane sugar, I've been thinking of adding an infused honey such as a lavender honey. Has anyone had experience with sweetening a finshed wine with honey? I tried it on a small sample of one of my dry rieslings, and it's not easy getting the honey dispersed and thoroughly mixed with the wine...it took a lot of shaking and stirring to get rid of the glop of honey...and that was only 1 test glass. I'm working with a full 6 gallon carboy.Any thoughts? I've had similar sweet wines from Provence and, in small quantities, they're pretty good.
Lee