Originally Posted by pizzaman
How long should it take for campden and sorbates to lose their effect enough for fermentation to restart?
They should never lose their effectiveness. That's the point. You can sweeten wines by using sorbate and campden, without a chance of refermenting in the bottle years later.
Also, Jack Keller may not have always said in each recipe to rack to a smaller container, but it's pretty much considered "Winemaking 101".
Any more namecalling, (and it case you didn't know, the word "idiot" is considered a name) and we'll be all done here. You came in to ask questions. I can't help it if you don't like the answers. There are other forums that might be better suited to your temperment.