Like stopping a locomotive. That is why the standard practice is to ferment dry, sorbate or filter and backsweeten.I had 5 gal of wine fermenting int sp 1.100 and wished to stop at 1.010, added 3 Tbl potassium sorbate and 1-1/2 tsp sodium metabisulfate, wine kept on fermenting down to 0.995, why did the wine not stop?
Relatively common. Easiest process is what you’ve already done, just got the timing off a bit. AFTER alcoholic fermentation is complete, and preferably after your wine has cleared, the addition of sorbate prior to adding sugar will prevent the yeast from being able to multiply into a colony capable of metabolizing the sugar. So give it a while to clear before diving in again.How common is it to back sweeten, and what is a best practices procedure for doing so?
Us home winemakers can play by a different set of rules than the commercial people. If I find a practical approach that works for me, I use it. It may be different than conventional, since I can control the environment and the length of time the product is stored and how it is used. A commercial winemaker would not use this method due to risk having to recall the product due to sediment, CO2 or worse case bottle burst.I have a chest freezer designated for my wine making. When I want to stop fermentation I rack then place the carboy in it for 2 weeks at 35* then rack and add 1/2 the recommended sorbate. Seems to work fine.