"Bertie Doe" > wrote in message
...
>
> "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
>
> I bought some sulphate and sorbate yesterday and
> added to both wines. The white (which is older)
> stopped within a few hours, the younger more active
> red, took about 20 hours to stop. Thanks again for
> the Jack Keller link, I'll follow the advice and wait
> another 10 days for the dead cells to drop.
>
> Bertie

Update : 10 days later, the white was gin clear, but
both the white and red had re-started. Activity is very
slow - one bubble per day white and about 4 bubbles per
day from the red.

I don't want to add another camden tab, so I will
follow Dave W suggestion and raise temp to 150F.

Bertie