On 2/13/04 5:44 AM, in article
, "Don S"
> wrote:

>> About a month ago, I sweetened and stabilized a 3-gal batch of strawberry
>> and left it to age a bit longer. Planning to bottle it this weekend, I
>> tasted it today and decided it needs a bit more sugar. If I do add more
>> sugar now, do I need to also add more pot-met?
>
> Not more pot-met but potassium sorbate. The potassium meta does
> stablize a wine and inhibit yeast to an extent but it is postassium
> sorbate that stops yeast from reproducing. In a home made sweetened
> wine that is about the only method of stopping re-fermentation in
> the bottle.
>
> Don

Let me clarify a bit. If you already have some sugar in it, and you have
enough potassium sorbate to keep it from fermenting, adding more sugar
should not be a problem. You do not need to add more sorbate. Of course,
oxygen exposure may mean you need to keep sulfite levels up, but sorbate
should be fine.

--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email)