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Stopping fermentation

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mwhitnell

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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?
 

GreenEnvy22

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It's pretty hard to stop an active fermentation.
Potassium sorbate only prevents yeast from multiplying, doesn't stop a fermentation already in progress.
Potassium metabisulfite might stop fermentation in a high enough dose, but it's not reliable and can make your sulfite way too high.

Most reliable way I think is to get the wine very cold and running it through a 0.45 micron filter. Then you add sorbate and metabisulfite incase there were any stragglers.
 

NorCal

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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?
Like stopping a locomotive. That is why the standard practice is to ferment dry, sorbate or filter and backsweeten.
 

DAB

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How common is it to back sweeten, and what is a best practices procedure for doing so?

Thanks,
DAB
 

Johnd

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How common is it to back sweeten, and what is a best practices procedure for doing so?

Thanks,
DAB
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.
 

mainshipfred

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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.
 

NorCal

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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.
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.
 

mainshipfred

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You're right about different rules for home winemakers. But I probably wasn't totally clear. Once it's out of the freezer and sorbated I let it age in the carboy.
 

HoWDa13

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Gonna jump in on this thread with a quick question. Should you add any fruits and/or fruit juices while backsweetening, or into the must for best effect?
 
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