Originally Posted by cosmatics
Excellant, thanks for that great info Yooper. So basically, I should let fermentation finish completely, hit it with metabi and sorbate, then backsweeten, bottle.
Yes. And not only fermentation finished, but the wine should be clear. Because if it's still dropping lees, that means there is still plenty of yeast in suspension to start up again!
The other technique is to keep incrementally feeding the wine (honey or sugar, whatever) until you overwhelm the yeast and end up with some residual sweetener. That works if you want to avoid using sorbate. The thing is, you might end up with an 18% hot sweet rocket fuel this way! Some winemakers do this, and use a less attenuative yeast strain, but even so the wine may get "hot" if the yeast are happy!