"pp" > wrote in message
oups.com...
>
> Lum Eisenman wrote:
> >
> > 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
>
> I went through this this year but couldn't get the temperature cold
> enough to stop the ferment completely, so I've also added the sorbate
> to create worse conditions for the yeast. I then fined within next 2
> months with bentonite and Sparkalloid and finally filtered with the #2
> Mini Jet filter.
>
> My question is - is the sorbate I added early in the process still
> fully active? The wine is clear and there doesn't seem to be any
> activity, and I'm trying to keep the sorbate additions to minimum as I
> am sensitive to its smell, so I'm hoping the answer is yes.
>
> Thx,
>
> Pp

I don't know. But I suspect there is little sorbic acid left in your wine.