Stabilizing and Sweetening Skeeter Pee

So my skeeter pee reached an FG of .998 so I added in five campden tablets, sorbate, and sparkolloid. I have done some reading and I am afraid that there was still too much activity for the wine to be stabilized. Will this be a problem? If there still is some work for the yeast to do, will it finish that off and succumb to the sorbate? I also have heard that cold-crashing the wine will stabilize the wine also, so if I were to bottle the Skeeter Pee and refrigerate those bottles, wouldn't that prevent bottle bombs? Thanks.

My bucket of pee is releasing probably less than a tablespoon of CO2 every hour, I think it is stabilizing

Also would it help to move it to a cooler location? It's been fermenting at around 70.