Hi Bill

Disremember, and can't find my notes. In any case, I only ever used the
pills (at 1 per gallon). By the end I had used it in 30 plus (33?) batches
with never an issue. FWIW - all of these were "country" (non-grape)
wines.

Frederick


"William Frazier" > wrote in message
...
> Frederick - In your experience what concentration of Sodium Benzoate is
> needed to prevent fermentation in a sweetened wine?
> Bill Frazier
> Olathe, Kansas USA
>
> "frederick ploegman" > wrote in message
> ...
>>, I might end up with the sorbate
>>> taste/smell that I hate.
>>>
>>> Pp
>>>
>>
>> Hi Pp
>>
>> Try switching to Sodium Benzoate. I'm sure you will be pleasantly
>> surprised. HTH
>>
>> Frederick
>>
>
>