There are no safe chemicals that will stop an active ferment. And I do use
chemicals including Sorbate and K-meta. They are great for preventing a
ferment from restarting but will not stop one at doses that you could not
taste. The cheapest way is to put it in a cold place (down in the low 40's
or 30's) to make the yeast go dormant. Keep it there while it clears. Then
rack it off the yeast and treat with sorbate and K-meta. But you should
keep it cold untill it clears.

Ray

"Dirty Harry" > wrote in message
news:lvYSh.52475$DE1.24848@pd7urf2no...
>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.
>
>