Making wine need help

[Schneck]

Howdie D.A.A.S.,
Best to let the fermentation run it's course. When the alcahol level reaches about 11-12% it will turn around and kill the yeast. What was your isg?( the gravity when you started?) How long has this wine been in the secondary ferment?
I tend to let time end the ferment and when the batch is finished you can always sweeten it up at botteling. Depending on where you are in the fermentation process you can sometimes feed the yeast. Stopping it with sulphites will kill the yeast but will also add sulphites which give a lot of people allergic reactions and instant headaches. Tell me more of the history of this batch and I'll look through my books-Schneck