Originally Posted by Big_Cat
Yooper... even if I add Potassium Sorbate to stun the yeast i could still have bottle bombs?
Yes, or course. First, potassium sorbate doesn't kill yeast (or even "stun" it) in the least.
It inhibits yeast reproduction. But you have literally hundreds of billions of yeast in there, so they don't have to reproduce to ferment.
Since you started at a too-high OG, it might not finish all that low, but I would expect a FG of 1.040 or so. If it stays at 1.050 and clears, it might be done but I'd make sure to give it enough time. Starting at 1.140 means the wine is going to be SWEET. No way it would ever go to .990, and you can maybe cross your fingers that it will go to 1.040 at the lowest.