Gemery:

To me stabilizing means stopping the yeast. Metabisulphite will not
stop the yeast. Potassium sorbate will stop the yeast if it is
inactive, ie basically finished fermentation. HOWEVER, if you add
sorbate you MUST add metabisulfite or run the risk of a geranium odour
in your wine. If you will NOT be sweetening the wine, then the
sorbate is not necessary.

Metabisulphite is an anti-oxidant and gives your finished wine shelf
life (ie it's a preservative of sorts). If you leave it out, your
wine will oxidize more quickly. How quickly? Don't know.

Personally, add the metabisulphite. Leave the sorbate out if not
sweetening.

Now, when are you going to ask about clearing or fining agents????
<grin>

Steve




On Wed, 30 Nov 2005 20:31:46 GMT, wrote:

>I have just started making wines after several years of beer making. So am
>new to it. I am wondering though about stabilizing wine and how to do it
>without sulphites. I don't really want to use chemicals to do it and would
>rather do it naturally if possible. However, if I have to use a chemical, I
>am wondering if this can be achieved with Potassium Sorbate as opposed to
>sulphites.
>
>Any advice? Suggestions? Thanks.
>
>gemery