A few country wines ready to rack off the secondary. I'd like to top up the next carboy with nectars or juices as I know I will want these wines at a 1 or 2 sweetness anyway. They're hot enough (alc-wise) that a little dilution would not hurt.
Question: Can I add sweetening agents and sorbate simultaneously or does the sorbate have to go in first and rest for awhile?
I don't have any bottled country wines in my inventory so it's hard to top up unless I use juice (which I know I'll eventually use anyway).
TIA