I have a gallon of very sweet kiwi wine. I've racked it twice already but after couple months in at it's current stage it still hasn't cleared. I want to let it sit in the carboy until it does clear but at the same time I don't want it to continue getting stronger (the wine is very sweet so there is plenty of sugar still to be eaten and for some reason the yeast seems to be pushing well beyond its nominal tolerance of 14% ABV).
Is it ok for me to stop the fermentation now (with campden tablets and Potassium Sorbate) but leave the wine in carboy for a few more months until it clears? Or will it spoil? If that's OK, should I sterilise with Campden tablets once more before bottling to prevent spoilage?