Hello,

I had a look at some wine I bottled a few weeks back and it looks like I
was too early. They had more sediment than I was comfortable with and a
slight cloudiness to them. I emptied them back into a demijohn with
half a crushed camped tablet. There wasn't enough to fill the demijohn,
so I added 1.5 pints of water with about 1/2 lb of orange blossom honey
and about 1/4 lb sugar, followed by a new yeast starter. I can't
remember sorbating the wine, though it's possible that I did. Am I
right in thinking that sorbate just prevents yeast from breeding and not
from making alcohol? If so, will the yeast survive long enough to work
on the sugar and honey I added? I hope so, I tasted the wine before
hand and I think the honey will be a perfect addition to it.