I am making an apple wine that I want to stop around 1.004 then backsweeten with concentrate. I have added 5 Camden and 2.5 tsp sorbate. Then a day later another 2.5 tsp sorbate. This is a 5 gallon batch. I have not been able to stop the fermentation. What is the proper way to stop fermentation so that I can backsweeten?
Thanks,
Scott
Thanks,
Scott