> 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.


Either I am reading a different sheet or missing something others have
seen too. Why not use this and bottle as you suggest? Maybe my
process is different than others but I really don't want to use this
on juice, I can freeze that if I want to keep it.

This product kills the yeast and then breaks down into two
biologically safe compounds in around 20 days. What is not to love
about all of that? It seems like if used properly it's an excellent
solution; just bottle after use. It doesn't break down the wine, it
breaks down itself.

The only issues I saw were the possible contradiction on pH Frederick
mentioned (one line says Actistab is unaffected by pH; another says
it's half Natamycin and another says Natamycin is affected by low pH,
but does not define low) and home winemakers measuring anything in
mg. I have precision balances so am considering buying a bottle right
now.

It looks like the South Africans have been using this too; I think DSM
is a Belgian or French Company, I know their enzymes.

Maybe this is not approved for commercial use in table wine in the US
like Sodium Benzoate (that's why I never tried it, sorry for the slow
response on that part of this thread. I never saw it approved other
than for 'wine coolers'...)
Joe