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Stopping fermentation
Hi Bill
Disremember, and can't find my notes. In any case, I only ever used the pills (at 1 per gallon). By the end I had used it in 30 plus (33?) batches with never an issue. FWIW - all of these were "country" (non-grape) wines. Frederick "William Frazier" > wrote in message ... > Frederick - In your experience what concentration of Sodium Benzoate is > needed to prevent fermentation in a sweetened wine? > Bill Frazier > Olathe, Kansas USA > > "frederick ploegman" > wrote in message > ... >>, I might end up with the sorbate >>> taste/smell that I hate. >>> >>> Pp >>> >> >> Hi Pp >> >> Try switching to Sodium Benzoate. I'm sure you will be pleasantly >> surprised. HTH >> >> Frederick >> > > |
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