I have red that I bottled in 2003 and it turned out very dry. A
little too dry for me, so I sweeten it at the table.

The last half dozen times that I've cracked a bottle I have
experimented with using Karo Corn Syrup instead of sugar (since it's
already disolved).

I think I like it better than normal sugar. Seems to mellow the wine
acids along with sweetening it... my impression is that the end result
is smoother than with just sugar. I see it contains two kinds of corn
syrup, salt, and vanilla. The mellowing effect may be due to the
samll amout of salt... using a salt water dip really helps make an
acidy Pineapple more enjoyable.

Does anyone else out there use Corn Syrup? I like it's effect enough
that I'm contemplating using it to re-sweeten before bottling, but the
presence of salt and vanilla seems a bit scary since I don't know
whether this will end up doing something way funky to the wine over
the long haul.

What about the difference between sucrose & fructose? Corn is
fructose, right?

What about these other ingredients?