Originally Posted by brewsterbud
I know a lot of people use sorb ate to stop fermentation but is it needed?
The way sorbate is used is it is added to wine that has completely fermented, completely clear, and backsweetened. The sorbate prevents fermentation from restarting. It is used with k-meta. Always use both when adding to backsweetened wine.
If your wine is dry, no need to add sorbate.
It is usually not possible to stop an active fermentation. It is best to let it ferment out, the backsweeten.