Sean:

Sounds to me like the fermenting is finished and the bubbles are CO2
escaping from the wine.

Are you planning to sweeten the 'plonk' before bottling? If not, then
don't bother to sorbate.

However, if it is CO2, you may be advised to rack off sediment and
stir to rid the wine of CO2. If there really is no sediment after
racking, just poor the littgle bit in the current jug into the new jug
(or drink it as a 'sample').

Steve


On Wed, 06 Jun 2007 20:36:53 -0700, snpm > wrote:

>I have a welches concord 6 gallon going for the wife. SG has been 993
>for weeks, but every morning there is still a trace ring of bubbles on
>the surface of the demijohn. It has been racked once, and appears not
>to have a heavy sediment at this point as none is realy visible, but
>obviously, this is concord so its a bit dark.
>
>I want to sorbate. My wife wants to drink her plonk, and I need to use
>up some bottles...the bubbles worry me enough to hope sorbating will
>help insure against exploding vino. I have a house full of little
>kids.
>
>My question is this: should I rack before sorbating? If I sorbate as-
>is, will the stirring to distribute the sorbate throw the sediment up
>so badly that I might have to wait a really long time before I have a
>clear wine again?
>
>Thanks
>
>Sean