Newbie needs help diagnosing

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May 9, 2010
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To pull more flavor out make some simple syrup and add a little at a time and mix with your degasser. This will sweeten and bring more Pumpkin flavor out.
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?

Thanks in advance for helping me out! ;)