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Stopping fermentation
>From everything I've read, if you add potassium sorbate to a currently
fermenting wine it wont do anything to stop it, but I was wondering if you chilled the wine to make the yeast go into hybernation and added sulfites and sorbate, would it stop it, or would it still start up and use the residual sugar when it warmed back up? (Got a cranberry wine that's been SLOWLY bubbling for over a month, with a drop of .002 s.g. in all that time.) |
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