2006 Icewines now stabalized
It took a month or so of swapping carboys in and out of the fridge (only one will fit at a time), and hitting them with .15g/L of potassium sorbate -- but it's now done and all the icewines have completely stabilized.
The next step will be to filter do any last minute acid additions (the Neufeld Vineyard Vidal is a little light in acid), then run each wine through the a #2 and then #3 filter, and then bottle.