I'm cold fermenting a Wine Expert Selection Original Series Viognier and I'm considering trying to stop fermentation a bit early to produce an off-dry wine. I get the impression this is more difficult than simply fermenting to dry and then adding sugar after stabalization. My plan is to rack at about 2% residual sugar, stir in meta and sorbate, then place the carboy out in the cold (around 50 degrees). Any advice?