"If you sweeten the wine without stabilizing it, and then bottle it;
you could end up with bottle bombs if fermentation starts again."

What if you sweeten and age for another 6-8 weeks could fermentation
stay "stalled" for that long and not show up until bottling?

BTW I'm going to stabilize before sweetening to avoid any blow ups I'm
just trying to learn more about what's going on with these wines.

John F