Back sweetening help with kit please

[stu254]

I have finished fermenting a California Connoisseur White Zinfandel, the final S.G. is 0992. The instructions are not specific to this wine but I think it is supposed to be a medium/sweet wine, can anyone please tell me what the final S.G. should be and how I should go about back sweetening.
Thanks

It's a 30 bottle kit, I calculate that to get it up to 1002 I'll need to add 900g sugar, that seems a lot, any help will be very much appreciated.

[lockwood1956]

You will need to stabilise the wine before sweetening.

This is achieved by adding sulphite, and sorbate.

If the kit was meant to be sweetened however, it would have come with stabilising stuff and an F pack (flavour)

is there a reason you wish to sweeten it?

I find an SG of 1.004 to 1.008 to be a nice level of sweetness for medium, but you must make it to your own tastes.

when adding sugar, always add a little bit at a time, and mix well and taste. it's easy to overdo sugar additions, and once its in, you cant get it back out.

regards
bob

[lockwood1956]

I looked at the instructions....there is no mention of sweetening, i think its meant to be dry.

http://www.vineco.on.ca/frameset.html

Before sweetening the whole batch, i would think you would be better served by testing with a small sample.

By sweetening, you will be altering the balance of the kit, and if sweetening substantially there would need to be slightly higher acidity to balance it out.

hope that helps
regards
bob

[kampervan]

conjunction with the flexible tubing is very helpful.
5. POTASSIUM SORBATE & SWEETENING YOUR WINE: Vineco
4 week kits have been developed to produce dry wines, with
the exception of several white wine styles. If you want to create
a sweeter wine, wine conditioner or sweetener may be added
during Stage #4. If choosing to use a sweetener or conditioner it is
imperative that you use Packet #4 (Potassium Sorbate) to ensure
a successful wine. If you are creating a dry wine, you may choose
to omit Packet #4 if you would like to limit the level of preservatives
present in your wine.

from instructions

[stu254]

Thanks for the help Bob,
my only reason for thinking of sweetening is that my OH thinks it should be a medium/sweet wine, I will leave alone and sample before I change anything.
I know from medium kits I've done before that they stop fermenting at around 1000 so you are right I'm sure.