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