wine bottling question.

I have a batch of wine that has been in fermentor for a few months... it is clear and the gravity has been steady for a couple of months. The issue is the gravity is very high. I have tried everything except repitching more yeast. I have decided to go ahead and bottle as is since we tasted it and it is super sweet but good. Do I have to sulphite and sorbate since the yeast are apprently dead? Or is it better safe than sorry?

If it's been steady for a few months then there's probably no need, but of course you could play it safe if you want to.

It would depend on several things- the yeast strain, the OG and the current SG. If I was certain that fermentation would not restart, then I'd bottle. I'd probably still stabilize though.

Yes agree with Yooper, just not worth the mess...