Making wine need help - Printable Version
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- DrunkAsASkunk - 10-26-2001 06:39 PM
I'm making a dry french red wine (Cabernet Sauvignon)and i prefer a medium dry wine, the sg on the wine right now is .994 and is dry enough for this cat...please tell me what i can do to stop fermentaion. I realize that i could put the wine in a cold place,but is there any other options such as a chemical? What does sodium metabisulphite and potassium sorbate do?...please tell me what aditive and how to add this to my wine. thanks...this wine is from a wine kit...not a pro yet [img]http://www.wines.com/ubb2/smile.gif[/img]
- Schneck - 10-30-2001 06:03 PM
Best to let the fermentation run it's course. When the alcahol level reaches about 11-12% it will turn around and kill the yeast. What was your isg?( the gravity when you started?) How long has this wine been in the secondary ferment?
I tend to let time end the ferment and when the batch is finished you can always sweeten it up at botteling. Depending on where you are in the fermentation process you can sometimes feed the yeast. Stopping it with sulphites will kill the yeast but will also add sulphites which give a lot of people allergic reactions and instant headaches. Tell me more of the history of this batch and I'll look through my books-Schneck
- Thomas - 10-31-2001 03:14 PM
There is no scientific evidence that I know of to definitively link instant headaches with sulfites; respiratory problems--yes.
- Bucko - 11-01-2001 12:11 AM
You are right -- no links with sulfites and headaches.