- Dec 28, 2009
- Reaction score
is it possiable to back sweeted with sugar without starting fermentation?
Don't take the chance, add both K-meta and K-sorbate. The meta will stun the yeast (as long as it isn't active) and the K-sorbate will act as birth control. Thus when the wine is sweetened the yeast shouldn't start back up. Remember they are hungry little beasties.thanks for explaining it Wade, I am thinking out load that you could get by with out the potassium metebisulfite