On Sun, 26 Mar 2006 23:56:42 GMT, "Lum Eisenman"
> wrote:

>
>"Mr. Wolfie" > wrote in message
oups.com...
>> >From everything I've read, if you add potassium sorbate to a currently
>> fermenting wine it wont do anything to stop it, but I was wondering if
>> you chilled the wine to make the yeast go into hybernation and added
>> sulfites and sorbate, would it stop it, or would it still start up and
>> use the residual sugar when it warmed back up?
>> (Got a cranberry wine that's been SLOWLY bubbling for over a month,
>> with a drop of .002 s.g. in all that time.)
>>
>
>Potassium sorbate prevents yeast cells from budding (reproducing).
>Consequently, sorbate is only effective when the yeast population is small.
>Chill your wine, stop fermentation and let the yeast settle. Then rack the
>wine off of the yeast lees to reduce the yeast population. You may need to
>repeat this operation a couple of times to get your wine clean enough for
>sorbate to be effective.
>Good luck,
>Lum
>Del Mar, California, USA
>
>
Mr. Lum what about sterile filtering after you rack?