On Jan 14, 1:08 pm, mail box > wrote:
> 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

I would assume as a layman that added it in the correct quantities it
would neutralise the yeast before breaking down. It sounds all the
better for doing this to me, providing that the bottle is well sealed
I would have thought that the contents would remain stable after this
point.

Jim