This is "syrup feeding" right? And should only be done if we want a sweet wine, correct? I'm currently doing that with a pineapple wine.
I've also got a question about our banana wine. I stirred in some potassium sorbate a few months ago to stabilize it as I thought it was done fermenting(but I forgot to add the metabisulfite). Well, I brought it back upstairs last week (80F room temp) and it started fermenting immediately.
I guess I am moving things into the cool basement for stabilization too rapidly, right? In hindsight, the writing was on the wall, as the SG was pretty high (1.07 I think w/o looking it up), but I just thought it was going to be a sweet wine.
What should I do now?
When do I know when the fermentation is REALLY done?
When I go to stabilize it again, how should I proceed?