"Jim" > wrote in message
...
> 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?

That is the way wineries stabilize wine containing residual sugar. But, the
bottle filler, corker, corks, bottles, etc all must be sterile as well.