What type of wine is it? If you want that level sweetness, then just sorbate to take away the bottle bomb risk and bottle.
If you want it lower than that, it depends. What was your starting SG? what type of yeast did you use? What is the temp? Need more details...
Started 6gallons of fresh Cabernet Sauvignon juice on 9/23 SG was 1.082 and 77 degrees. I use one full and a 1/5 of a second packet of the red wine yeast, rack twice and its now at 1.010 and 64 degrees
