Hi
Got a BIG red wine (Shiraz) about 17+% alc.
Still has more than 20 grams ltre residual sugar.
Tried to restart the ferment on numerous occasions with no luck.
Was going to throw the wine away when a group of friends tasted it and raved
about it.
Now want to bottle it for them and guess what?? Bubbles slowly coming
through the fermentation lock.
Used EC1118 yeast on original fermentation so would now probably slowly
ferment dry.
Can't wait for this to happen need the barrel for my new fermentation just
under way.
Want to stop this fermentation from happening.
Wine will be to hot and fiery if it ferments to dryness.
To turbid to sterile filter it.
Wine has gone through Malo.
Anyone got a sure fire way of stopping this fermentation without killing the
taste of the wine???

Bob