I have a pear (1 gallon batch) wine that I'm about to bottle. It is quite dry. I want to raise the residual sugar to between 2 and 4 percent. Question 1. I saw a formula for raising the sugar, does any one have that handy? 2. The wine has been bulk aging for about 9 months, and I hit it with a campden tablet. Is fermantatiion likely to start again?
Thanks Will