Our local brewshop owner suggested using ascorbic acid rather than
sorbate or potasium metabisulfate as a means to stop yeast. We've done
more than a dozen wine kits, half requiring sweetening prior to
bottleing, and have had no problems.

The ascorbic acid he had on hand was used in beer brewing, and he
recommended using the same quantities as were recommended for beer.



On Wed, 10 Dec 2003 17:27:38 -0800, "Tom" >
wrote:

>For the only the second time I have had a batch of wine that was stabilized,
>(sorbate and SO2) that had renewed fermentation in the bottle. Both wines
>were sweetend at bottling based on wife tests. Both were crystal clear had
>thrown no sediment in months. One was a Brew King kit (no F Pack, sweetend
>on my own as the wife thought it was too dry for here tastes) the other from
>Grapes. The Pinot Gris ended up a great sparkler! But I am getting tired
>of this. I suspect viable yeast were still in the wine, even though the
>sorbate would stop reproduction they would still put off CO2.
>
>Most of my wines are 5-6 gal batches. Before investing in a micron filter
>system any suggestions? If filtering is the only way to really sweeten a
>wine and not have these problems can I do it in one filter/sweeten/bottle
>step?
>
>Tom
>
>