I bottled my choke cherry wine a couple of weeks ago. I thought I had stabilized it well before I back sweetened with honey but I guess I did not. Now I 've had two bottle bombs. should I pasteurize, as the sticky by pappers suggests for cider, or should I dump the whole batch into the carboy, wait until fermentation stops again, stabilize and sweeten with sugar this time? I am really hoping that pasteurizing will fix this. any input is appreciated.