Question - why do you want to stop fermentation? Is it because you are
in a hurry to bottle? If so, I'd advise against it - let the wine
ferment dry, settle, KMS, then bottle.

In article
.com>weavcowinory@com
cast.net wrote:

> Have 6 gallons of local grape wine I want to sorbate but have never
> monkeyed with this stuff before. Potassium Sorbate, bottle says 1/2
> tsp/gal. Is this the normal amount to use or has expierience taught
> anyone otherwise? Will it affect taste? Basically this wine is at 6
> months of secondary & is still working slightly & I want to kill
> theyeast for bottling. Thanks in advance.
>
>

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