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 :o(
Louise:o)
formatting link