"Marshall Jose" <wrote in message
> Bertie Doe wrote:
<snip>
>> Any ideas on how to stop the wine earlier and thus
>> leave some sugar in solution, but avoid a secondary?
>> I didn't have this problem with kits, but the DIY
>> method seems a lot tastier and is a hell of a lot
>> cheaper. TIA.
>>
>> Bertie
>
> Jack Keller has some useful information about this
> topic:
>
> http://winemaking.jackkeller.net/finishin.asp under
> the topic "Stopping Fermentation"
>
> In order to end up with a wine which is "not dry",
> you have to either force fermentation to stop
> (through a combination of sulfite and sorbate), or
> pitch a yeast with a low alcohol toxicity such that
> it dies before all the sugar is metabolized. The
> latter method is maddening because yeast population
> dwindles slowly at the toxicity level.
>
> Marshall

Thanks Marshall, that article is exactly what I needed
to know "Camden tablet + stabilizer"
I like the bit which suggests waiting another 10 days
for the dead yeast cells to settle out.