If you try to stabilize with sulfites it will take more than you want to
use. If you try to do it just with sorbate, again, it will take more than
you want to use. Used together you can stabilize with a reasonable amount
of each. They work together very well.

If you really do not want to use any chemicals then invest some money in a
good filtration system that will remove all yeast. They are not cheap.
Then expect to drink your wine young as without the sulfites it is not going
to keep more than a couple of years. (Unless you do not mind a bit of
oxidation.)

Ray

> wrote in message
news:S_njf.179859$Io.56727@clgrps13...
>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