Stabilizer, chem or pasteurize?

[Flboy]

Ok will be back sweetening wine. What are the pro/ cons to either stabilize using pasteurizing or chemical approach?

 

[Yooper]

Ok will be back sweetening wine. What are the pro/ cons to either stabilize using pasteurizing or chemical approach?

Pasteurizing would be very tricky, as generally you cork wines. Any pressure would cause the corks to pop out, plus they'd probably be slightly carbonated.

I'd use sorbate and campden to stabilize and then wait a few days and sweeten to taste and then wait a few days and bottle. No popped corks, and no risk of bottle bombs that way.