Here's my recent story. I make Vidal wine sweetened with reserve juice I
save at crush time in late September. The reserve juice is settled, racked
clear, treated with SO2 at 100 ppm and K sorbate at 208 ppm. The juice is
stored near freezing until it's used to sweetened the finished dry wine.

The Vidal wine was fermented to dryness with DSM Fermiblanc yeast, fined
with bentonite, cold conditioned, racked clear, fined with Polyclar VT and
racked again. I noticed a slight fermentation so I added Lysozyme to stop
it (Note: I always have spontaneous ML fermentation in my cellar). In
February 3 gallons of dry wine was mixed with about 3/4 gallon reserve juice
to make an off dry wine at SG 1.006 with a fresh, grapy aroma and flavor.

The sweetened wine was passed through 1.0 and 0.2 micron cartridge filters.
The filtered wine developed a haze which I suspected was a protein haze from
the juice. I moved the wine to a refrigerator at 35F . After a week it
cleared nicely and was racked. At room temperature there was very slow
bubbling through the air lock. No residue formed on the carboy bottom. No
bubbles could be seen rising in the wine.

I added tartaric acid to lower the pH to 3.2 and added more K sorbate to
increase the concentration to 264 ppm. Sulfite measured at 60 ppm. After
two weeks the bubbling stopped and air lock liquid levels equalized. The
few remaining yeasts expired.

This morning we bottled the wine two months after adding the reserve juice,
K sorbate and sterile filtering. As I told my grandson, who was at the
filler, you just have to be patient when making wine.

Bill Frazier
Olathe, Kansas USA

"Mr. Wolfie" > wrote in message
ups.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.)
>