I know it may not be ideal, but I am wondering how effective using only potasium sorbate (wine stabiliser) to stop a fermentation? Specifically on lemon wine/fruit wines? My plan is to brew a 20L batch to around 10% with wine yeast, then drop the 4g packet of sorbate in and sweeten in the bottle a week later, or maybe put the sugar in a day after the sorbate or something like that.
I know the PROPER way is to use a secondary fermenter, and I think another chemical along with sorbate but I like to keep things simple as possible, and I find a lot of the things that we "should" do are often not really needed. I usually store in soda bottles anyway so am not too worried about them popping their corks and making a mess.
I know the PROPER way is to use a secondary fermenter, and I think another chemical along with sorbate but I like to keep things simple as possible, and I find a lot of the things that we "should" do are often not really needed. I usually store in soda bottles anyway so am not too worried about them popping their corks and making a mess.