A while ago I reported on a demijohn being placed near to a radiator and
vigorously fermenting so much that the top of the airlock was blown off and
wine had spewed out. I removed the demijohn to a cooler place and the
fermentation seemed to continue. I left it for about 14 days and the
fermentation seemed to have fully stopped. I Checked the SG and it was
slightly over 1.000 which I know it too high for a dry red wine. In my
ignorance, I continued the stabilising process then the clearing and then
the bottling. After a trip to the local home brew shop I realised that I
should have "restarted" the fermentation process till the SG has dropped. I
only bottled it yesterday. The question is, could / should I empty the wine
back into the demijohn and restart it till it drops to the correct SG?

Thanks

Rodders

If you added sorbate I'm not sure it will restart. Exposure to
temperature over 30-35 C can cause the yeast to die off too early.
That could be what happened.

A better check of residual sugar (RS) is the Clinitest tablet by
Bayer. You add 10 drops of wine to a test tube and one tablet; then
compare to a color chart provided by Bayer. Using the 2 drop slabs of
color you divide by 5 to get RS. You want a dry wine to be less than
0.25% RS.