On 1/13/2008 5:23 PM, Lum wrote:
[thread snipped]

> Jim,
> Have you considered using Actistab to stabilize your sweet wines? More
> info here http://www.newworldwinemaker.com/pro...tent.asp?id=28

Lum,

Have you used Actistab in your own home wine making?

I read the link you provided, and was a bit concerned at seeing the
following:

"Natamycin breaks down in juice and wine over a period of time. At 20°C
it takes 10 days for half of Actistab ® added to wine to break down."

For home wine makers who typically do not filter, any yeast which the
Natamycin did not kill before the half life of Natamycin reduced it to
levels which were ineffective could possibly restart fermentation. The
product page does not provide any guidance on how fast acting the
Natamycin might be.

I'd be interested to hear from any wine makers who have used this product.


Cheers,
Ken