If a wine ferments dry to .992 and I wanted to sweeten it up a bit but
for whatever reason did not sorbate to prevent refermentation what is
likely to happen?

If fermentation starts again is the wine ruined,...degraded? Or could
this process be done over a long period of time until eventually the
yeast was entirely used up and residual sugar would be present to
finish off dry?

Does fermentation starting back up cause any problems other than a
longer process?

John F