Up until now I have used the sorbate pack on all my kits when I
degassed and stabilized. (I use the power tool attachment) However,
four weeks ago I stabilized my latest kit, an Opus V Barbaresco. All
fermentation had stopped, and I measured the S.G. at .994. I added my
sulphite and the fining agents, but skipped the sorbate pack this
time. After reading the recent post by Veeffer regarding the fizzy
wine in his bottles, I am now worried that this might happen to my
latest kit. The wine is currently bulk aging with no visible sign of
fermentation or gas. At this S.G., is further fermentation a worry? I
guess I could always add the sorbate now, but I would rather not if
its not a risk. And just how important is the sorbate anyway? I plan
on bottling within the next few weeks.

Rob