I think I would like to stop fermentation at about 1.020. This should give
me about an 8% alcohol where the potential on my first SG reading was 10.5
(SG 1.080).

Question is, I cannot put my primary fermenter in a fridge. It is a 12
gallon stone crock. Do you think the Sorbate will be enough to arrest the
fermentation once I get to 1.020?

Thanks for all the comments.

"pp" > wrote in message
om...
> "Michael E. Carey" > wrote in message
>...
> > Bummer. If I have a kit to produce a dry wine, then I have purchased
the
> > wrong kit. I was shooting for sweet because that seems to be what some
> > folks like.
>
> You can always stop the fermentation before it's completely done by
> sticking the carboy in a fridge and then stabilizing with potassium
> meta and sorbate.
>
> Alternatively, you can add wine conditioner or grape juice concentrate
> to finished dry wine - that might be simpler overall.
>
> Pp