The last batch of wine I bottloed turned out way too sweet. My plan is to use some of this wine to re-fill my carboys after transferring but I added potassium sorbate to stop further fermentation in that sweet batch. Does the Potassium Sorbate continue to prevent fermentation or does the effect wear off after a certain amount of time?
Is that stuff really needed anyway? There is no visable sign of fermentation when I go to bottle anyway.
Is that stuff really needed anyway? There is no visable sign of fermentation when I go to bottle anyway.