I made this recipe a year ago. The yeast stalled out at ~1.010, so I didn't sorbate and backsweeten. Well it looks like the yeast fermented a little bit in the bottle -- not blowing any corks, thankfully. I cracked a bottle last night, and it was lightly carbonated, and AMAZING. It was tasty right out of the gate, but a year's aging and the light carb, it was super good.
Pendergrast Family Wines: Bottling in memory of Thomas and Glennadene Miller
Primary: Spiced Apfelwein, Banana, Habanero Mead, Mango Wine, White grape-Raspberry
Secondary: Apfelwein, Choco-cherry Mead, Plum Mead, Blueberry-Vanilla Mead, Mixed berry wine+mead, Cherry Wine
Bottled: Too many to list!