On Wed, 07 Mar 2007 19:26:16 GMT, "Dirty Harry" >
wrote:

>Hi all, I'm new here and have a few questions. I started a white Zinfandel
>kit with the intention of making most of it into sparkling Zinfandel. I'm
>wondering about the stabilizing and clearing stages. The kit contains a few
>things like potassium sorbate, potassium metabisulphite, kieselsol and "pack
>D" which reads: Clarifier, add last after kieselsol
>Allergy Alert Chitosan is A shellfish derivative
>
>So, which of these would kill the yeast? Which are safe to add? Are there
>any alternative methods of clearing the wine without adding all these
>chemicals?
>
>On a final note I added about a cup of cherry wood chips in hot water to the
>kit at the start because I thought it might improve the taste, any thoughts?
>
>Thanks everyone!
>

potassium sorbate is the chemical that inhibits yeast reproduction...
It does not kill yeast.

The Anchorage Fishwrapper and Litterbox Liner Press