Hello All,

I have a batch of last year's raspberry, still in 1 gal demijohns. It
has fermented dry at 0.990 which puts its abv at about 14% (I don't know
my margin of error!).

To sweeten, I added 120g of sugar to a gallon. I also added 1/2 tsp of
'wine stabiliser' which is or contains potassium sorbate and also a 1/4
tsp of sodium metabisulphite.

Immediately the yeast kicked off again and It. Will. Not. Stop.

7 days later (Friday last) , I added a repeat dose of sorbate and
sulphite. The airlock just through a bubble as I type this.

Do I gotta get a gun?

Thanks in advance,

Sam.

On Aug 24, 7:39*am, Sam Wigand >
wrote:
> Hello All,
>
> I have a batch of last year's raspberry, still in 1 gal demijohns. It
> has fermented dry at 0.990 which puts its abv at about 14% (I don't know
> my margin of error!).
>
> To sweeten, I added 120g of sugar to a gallon. I also added 1/2 tsp of
> 'wine stabiliser' which is or contains potassium sorbate and also a 1/4
> tsp of sodium metabisulphite.
>
> Immediately the yeast kicked off again and It. Will. Not. Stop.
>
> Do I gotta get a gun?

You can't kill the yeast with sorbate- sorbate should prevent the
yeast from breeding, but it won't kill active yeast.

You've just got to let it go until it's dry again. Then wait until
it's completely clear, racking it off the sediment every couple of
months. If it's cloudy, that indicates that there is still some yeast
floating around, just waiting, lurking, ready to take up some sugar
and ferment again....

Or, you could put a stake through its heart. Make sure it's made of
lightly toasted oak, as other woods will ruin the flavour.