On 22 Jun 2005 09:10:04 -0700, "
> wrote:

>"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

I have seen a fermentation "stall" for four months, then resume. I
have read about much longer stuck fermentations.

If you sweeten, fermentation starts again, and you allow it to ferment
out the result will be higher alcohol content. It will also change the
ballance of the wine.

If your goal is to sweeten the wine then you should stabilize it with
sorbate. Also, my LHBS sells "wine conditioner" which is a
non-fermentable sweetener. I haven't tried it without sorbate,
though.

Truitt