Step 14: Finished!
Otherwise, do not blame me for your hangovers and other unintended consequences, including but not limited to:
*DUI/DWI/vehicular homicide or far worse
*Losing your money at poker
*Shunned by your friends for reenacting "Dirty Dancing","Made in Manhattan" , etc.
*Youtube video of you "Rick Rolling"
*Estrangement of loved ones
Read on if you want to learn more about what just happened.
The yeast in the container reproduced and turned the sugar + minerals+O2 in the liquid into more yeast cells + waste. This waste includes alcohol and CO2. The yeast have an alcohol "tolerance" and will not produce any further (meaning stop making CO2 and alcohol) at a certain percentage. They do not die, however.
If you added additional sugars to the wine without the potassium sorbate, the yeast will reawaken and produce CO2, carbonating the wine and adding a minor amount of alcohol before becoming dormant again.
Too much sugar followed by immediately bottling creates what is called a "Bottle Bomb" The yeast will produce CO2 that has no way of escaping. This naturally carbonates the beveage, but too much and the material the beverage is in becomes compromised, high pressure rupturing it. Yikes.
The Potassium/Sodium Metabisulfite helps keep other organisms from setting up shop in the wine, Yeast, which has some sulfite tolerance as well, will far outnumber the rouge organisms and will be able to grow in the solution. This allows you to ferment wine for many months without it spoiling or oxidizing.
You can find many resources and recipes on the web at great websites such as Jack Keller's Wine Making for more info.
If you are interested in making more wine, you'll probably want to get proper equipment to make the process smoother, so check for a local Homebrew store in your area. If there are none, you can check Austin Homebrew Supply Or Northern Brewer online.