If you stop it now, will there be enough alcohol in the wine for you?
In other words, what was the starting sg?

BTW, most people ferment to dry to get 'full' alcohol & then
backsweeten. Your suggested approach MIGHT work, but I have never
tried it.

Steve

On Wed, 11 Apr 2007 03:21:53 GMT, "Dirty Harry" >
wrote:

>I have a white Zinfandel that's at about 1.050 and I'd like to stop it there
>for a sweeter wine. I've read about a few ways to stop it but wonder what's
>the best. I have potassium sorbate, potassium metabisulfphite, I have a
>filter, and its about 32f outside right now. I could stop the fermentation
>by putting it in the cold for a while and then add the sorbate and
>metabisulphite and then filter? I'd like to use as little chemicals as
>possible. Thanks guys.
>