Tom:

I'm curious: for those of who can't or don't do sterile filtering
(possible stripping of taste?) what if one uses a yeast that stops at
12%-ish (Cote des Blancs) and starts with enough sugar to make the
P.A. higher than that. Will in-bottle ferment be prevented without
sorbate or filtering because the yeast is incapable of functioning,
even if some yeast cells remain?

Art S

On Thu, 11 Dec 2003 13:48:21 GMT, "Tom S" >
wrote:

<snip>

>BTW, I'd recommend arresting the fermentation before dryness by chilling to
>stop the fermentation before dryness when the wine tastes right,
>bentoniting, settling well, and sterile filtering - as opposed to fermenting
>to dryness and adding back sussreserve or a dosage of sweetener. That's the
>way the best sweet wines are produced commercially.
>
>Tom S
>