I just made my first batch of wine, a Gewurztraminer Vintner's Reserve kit. I figured it'd be a nice idea to serve it to guests at my brother's wedding, which is in one week (5 weeks from the time I started the wine). My family won't drink my homebrew, but they'll drink sweet white wines! I know a Gewurz isn't supposed to be sweet, but we'll get to that...
It fermented quickly down to 0.996 (after a week in primary, it was already there). Saw no bubbling in the airlock the entire time in secondary, but I didn't take an FG. Anyway, I tasted it and thought it should probably be a little sweeter to suit the family's palates. So, I crushed up 5 campden tablets and a little under a tablespoon (3tsp) of potassium sorbate. I forgot to add wine to the crushed up chemicals to mix it. Instead, I just dumped it into the wine after I racked it from secondary into the bottling bucket. I boiled some corn sugar in water and added it to taste. I didn't measure the amount of sugar I added, just stirred it up, and proceeded to bottle. I'm up against a deadline, so I wanted to get it ready asap.
Then, of course, I started envisioning yeast re-activating fermentation. Visions of guests taking home bottles of wine that are basically ticking time bombs come to mind. Now, I'm reading about other people's stances on back-sweetening wine and how you should wait 3 days after adding stabilizer to ensure fermentation doesn't restart, etc. How concerned should I be, given what I've done? I don't think I added more than a 1-1.5c of corn sugar for the 5.5gallon batch. And the wine was pretty darn clear. Has anybody else just dumped in the campden and potassium sorbate and sugar right before bottling? It's been 2 days and (knock on wood) no explosions...yet. But the bottles have been at 70F. Worried about somebody taking one of these home and leaving it in more extreme temperatures.