I believe I understand the basics of stabilization but I am missing something. I understand that Campden tablets are used to kill wild yeasts without killing your yeast. I also understand that Sorbate is used to keep the yeast from multiplying thus stopping a fermentation. I understand that stopping a fermentation in full swing is difficult. I have also read about cold stabilization and I understand that it involves getting the must very cold in an attempt to decrease the population of yeast and that this is used in combination with the other chemicals I have mentioned. So with that being said here is the question:
What is the difference between stabilizing a must in full fermentation and stabilizing a must that has finished fermentation?
I am using EC-1118 and getting about 18% alcohol content. I am afraid to backsweeten because it appears that the yeast has processed all of the sugar and is ready to get more. I do not want my bottles to explode! And 18% is too strong. I am looking to create a sweet sparkling wine. I am not sure how to get the sparkle and back-sweeten. I really like the flavor and sparkle of the wine right as it comes out of the primary. But my attempts to stabilize and bottle at this point have failed.
Any advice for a novice?
What is the difference between stabilizing a must in full fermentation and stabilizing a must that has finished fermentation?
I am using EC-1118 and getting about 18% alcohol content. I am afraid to backsweeten because it appears that the yeast has processed all of the sugar and is ready to get more. I do not want my bottles to explode! And 18% is too strong. I am looking to create a sweet sparkling wine. I am not sure how to get the sparkle and back-sweeten. I really like the flavor and sparkle of the wine right as it comes out of the primary. But my attempts to stabilize and bottle at this point have failed.
Any advice for a novice?