I'm confused. In the first post you said the wine ended at SG 0.997, but in two subsequent posts you listed the SG as 1.050. Which is it? Are you using a hydrometer or refractometer to measure the SG?
Read this post
, as it will help you better understand the winemaking process. The more you understand, the easier it will be for us to help you.
How long has the wine been fermenting? Typical fermentations take 4 to 10 days, but longer is certainly possible, e.g., I've cold fermented whites for 3 weeks.
You're no where near bottling time. While some wines can be bottled within a month, I generally recommend at least 4 months before bottling. Fermentation has to complete and the wine needs to clear, else you'll have a bunch of mini-volcanos, the wine will be muddy.
Sorbate is for stabilization of the wine when backsweetening, to prevent a renewed fermentation in the bottle. That doesn't get added until the wine is clear, which happens after fermentation ends.