GeorgiaWhit
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Can I stabilize at .010? Airlock still active.
stabilizing question
- Thread starter GeorgiaWhit
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No.
Sorbate 'works' by inhibiting yeast reproduction. In an active fermentation, the yeast don't need to reproduce, so stabilizing will do nothing.
In order for the sorbate to work, it needs to be added to a clear wine that is no longer dropping any lees at all, and then it's only added to wine that has been racked (so there is no yeast on the bottom either). Even if done perfectly, it may not always inhibit fermentation because yeast are hardy little buggers, but adding it to an active fermentation may only create some off flavors (due to stressing the yeast a bit) or do nothing at all.
Sorbate 'works' by inhibiting yeast reproduction. In an active fermentation, the yeast don't need to reproduce, so stabilizing will do nothing.
In order for the sorbate to work, it needs to be added to a clear wine that is no longer dropping any lees at all, and then it's only added to wine that has been racked (so there is no yeast on the bottom either). Even if done perfectly, it may not always inhibit fermentation because yeast are hardy little buggers, but adding it to an active fermentation may only create some off flavors (due to stressing the yeast a bit) or do nothing at all.
DoctorCAD
Well-Known Member
No, but you can stabilize and take it back up to 1.010.
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