Most bottle bombs are created by new winemakers thinking sorbate and sulfites will stop an active fermentation and they won't. The second major cause is new winemakes bottling with out proper degassing. By not bottling so fast I solve both of those problems. And what happens when the sulfite levels in your wine go down? Sorbate will not prevent fermentation from starting it will only prevent yeast from reproducing.
mmadmikes is correct here.
There is only two ways to ensure a non restart to a fermentation.1) You need to bring the yeast to it's alcohol tolerance level. Alcohol poisons yeast every yeast has a level where the alcohol will kill the yeast.
This is the easiest for the home wine maker to achieve.2) The other method is to drop the temperature and then sterile filter with a absolute filter. This is a very hard method for the home wine maker to achieve. As the temperature is crucial and has to be maintained for and extended period of time before filtering.
mmadmikes is correct here.
There is only two ways to ensure a non restart to a fermentation.1) You need to bring the yeast to it's alcohol tolerance level. Alcohol poisons yeast every yeast has a level where the alcohol will kill the yeast.
This is the easiest for the home wine maker to achieve.2) The other method is to drop the temperature and then sterile filter with a absolute filter. This is a very hard method for the home wine maker to achieve. As the temperature is crucial and has to be maintained for and extended period of time before filtering.