Up until now I have used the sorbate pack on all my kits when I
degassed and stabilized. (I use the power tool attachment) However,
four weeks ago I stabilized my latest kit, an Opus V Barbaresco. All
fermentation had stopped, and I measured the S.G. at .994. I added my
sulphite and the fining agents, but skipped the sorbate pack this
time. After reading the recent post by Veeffer regarding the fizzy
wine in his bottles, I am now worried that this might happen to my
latest kit. The wine is currently bulk aging with no visible sign of
fermentation or gas. At this S.G., is further fermentation a worry? I
guess I could always add the sorbate now, but I would rather not if
its not a risk. And just how important is the sorbate anyway? I plan
on bottling within the next few weeks.

Rob

On 3/21/04 1:46 PM, in article 405dedc6.101403636@news, "rob davis"
> wrote:

> Up until now I have used the sorbate pack on all my kits when I
> degassed and stabilized. (I use the power tool attachment) However,
> four weeks ago I stabilized my latest kit, an Opus V Barbaresco. All
> fermentation had stopped, and I measured the S.G. at .994. I added my
> sulphite and the fining agents, but skipped the sorbate pack this
> time. After reading the recent post by Veeffer regarding the fizzy
> wine in his bottles, I am now worried that this might happen to my
> latest kit. The wine is currently bulk aging with no visible sign of
> fermentation or gas. At this S.G., is further fermentation a worry? I
> guess I could always add the sorbate now, but I would rather not if
> its not a risk. And just how important is the sorbate anyway? I plan
> on bottling within the next few weeks.
>
> Rob

I think you should be safe at this gravity. I have bottled many wines
between 0.990 - 0.996 with no renewed fermentation.

I agree with Rob, I would not worry about it.

Ray

"rob davis" > wrote in message
news:405dedc6.101403636@news...
> Up until now I have used the sorbate pack on all my kits when I
> degassed and stabilized. (I use the power tool attachment) However,
> four weeks ago I stabilized my latest kit, an Opus V Barbaresco. All
> fermentation had stopped, and I measured the S.G. at .994. I added my
> sulphite and the fining agents, but skipped the sorbate pack this
> time. After reading the recent post by Veeffer regarding the fizzy
> wine in his bottles, I am now worried that this might happen to my
> latest kit. The wine is currently bulk aging with no visible sign of
> fermentation or gas. At this S.G., is further fermentation a worry? I
> guess I could always add the sorbate now, but I would rather not if
> its not a risk. And just how important is the sorbate anyway? I plan
> on bottling within the next few weeks.
>
> Rob