ok...thanks!! I had made wine in the past, used Potassium Sorbate then sweetened with never a problem. Never a blown cork with 100's of gallons made.
I understand nothing is ever 100% but should I not have full confidence in P Sorbate killing off the yeast? I have plenty of empty bottles to bottle my batch, so I guess I will make the small investment in a capper and some caps, thanks!!!