All,

What is the best way to make the sugar syrup used in sweetening?
What are your methods? Also, do you typically sweeten before aging or
just before drinking?

I've checked Jack's site and can't quite get to the answer I'm looking
for.

I've been drinking all my wines dry, the way that I like them, but
made some that would benefit from some additional sweetening. For
example, Apple, Cranberry, Pumpkin spice.

Thanks,
Greg