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.