Yet another FOODIE Question - Stabilizing sweet white wines.

[Thomas]

You are definitely going have to add some SO2.

To get the yeast cells out, you'll either need some form of filtratiion. or if you can rack a few times before the weather warms, you might be able to weaken the yeast cells enough so that what remains can't restart in the 15% alc. solution.

Your last resort, at bottling, could be adding potassium sorbate to inhibit refermentation.