As I will be racking and stabilizing this wine today and am wondering if I should back-sweeten it today, or if it is preferrable to back-sweeten it down the road. Or perhaps it doesn't matter?
Keep in mind that I will be bulk-aging for a full year before bottling .....
Because the wine tastes harsher no you will feel that it needs more sweetnees now then you will feel later. Since you have great patience I would wait till about 2 months before you plan on bottling. If you were going to bottle soon I would have said to go a little lighter then what you thought was enough. Its the opposite of oaking as oak fill fade in, sweetness will actually seem to come out more.
