It depends on how you store it. If you can keep it in a refrigerator
it may not explode, but I can't gaurantee that.

Sweet wines have 3 options.

Sorbate, which is what most homewinemakers do.

Sterile filtering; most commercial winemakers do this but it's almost
imopossible to gaurantee sterility for the home winemaker.

Pasteurization.

As Dar mentioned you if you have enough sugar and the yeast can consume
it the bottles will be exposed to an internal pressure that may cause
them to explode. When you ferment you not only create alcohol, you
create CO2 gas. If that is sealed in a bottle, well... you may get a
nice fizz if it's not much pressure, or you may get explosions if it's
too much pressure.

Joe



> > 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
> >