In article > , "Tom Kunich" > wrote:
>"Doug Miller" > wrote in message
...
>> In article >, "Tom Kunich"
>> > wrote:
>>>My typing is all messed up since I got a head injury last year. Yes, I
>>>meant
>>>0.990. But since the fermentation is still bubbling away do I simply halt
>>>it
>>>with Potasium MetaBisulfate?
>>
>> NO!
>>
>> Why would you want to halt it, anyway?
>
>So what you're saying is that you allow it to keep fermenting until it halts
>of it's own?

Yes. Once the yeast have run out of sugar to eat, the fermentation will stop
all by itself -- there's nothing left to ferment. If you want a sweet wine,
then add potassium *sorbate* (not metabisulfite) to prevent the fermentation
from starting again, then sweeten it. Stopping the fermentation early leaves
you with a low-alcohol wine, which rather defeats the purpose of making wine
in the first place.