Ray Calvert wrote in message
...

"Mark G." wrote in message
...
When I racked my Reisling for the first time a couple weeks ago it was
below 1.010 but there was very little sediment in the bottom of the
primary. I just added k-sorbate, sulfites, reserved juice and Super
Kleer. Is it possible to have too much yeast sediment so that the
amount of k-sorbate is insufficient? I really don't want this to
ferment dry.

Mark

Joe is right. Sorbat is not effective at stopping an ongoing ferment. It
will prevent a restart if it has stopped but it does not stop one. the
best
thing to do is let it finish out dry, then sorbate so it will not restart
and sweeten to taste.

This is precisely what I was going to ask:
Which is better at preventing re-starts; sorbate or sodium benzoate?????

Ray