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.