I had fermented mango wine weeks back. After a week I did my first racking to remove pulp. The Brix value is not moving down so assuming fermentation is over, I'm planning to bottle it. Initially, after a week, it was very sour then sourness got reduced and it was tasting bitter. Now it tastes flat.
Can I add sweetened, thinned homemade mango juice to give it a flavour?
Also, can I add metabisulfite and sorbate together? I haven't used any of them yet.
If I can use them together how much should I use for approximately 3-3.5 litres of wine with back sweetening?
How should I use them?