Are you sure you want to stop at 1.050? That is very sweet and very
low alcohol.

If you don't want to use chemicals chilling and keeping the wine cold
are an option. I am not to thrilled with sorbate. If you use it add
sulfite too.

I am thinking of trying hot bottling or thermotic bottling of my next
sweet wine. One, you take the wine to 122 F and bottle it warm; put
it in the boxes warm and let it cool slowly. The idea is yeast and
bacteria are killed by the longer exposure time. The other method is
to take the wine to 154F for a few seconds and cool it rapidly and
bottle. You could do that with some stainless tubing and a pot of hot
water and another exchanger and a pot of ice water. I have too much
else going on right now to try either, but can let you know down the
road...

Joe