Originally Posted by irchowi
I have family members that won't drink it if it's not because they believe it's riddled with yeast and bacteria.
Then stabilize the wine, [back sweeten], let it settle out, rack, then bottle. Of course, if they can't understand that you used chemicals to kill off all bacteria (a long time ago) and yeast, then maybe they don't understand the process enough. Educate them, have them help you make a fresh batch, maybe they'll learn enough to love it, and subsequently drink much of your cellar.