Hello, long time wine lurker, first time wine poster. If I'm making a wine, and want to leave a little residual sweetness, can I add sorbate to the wine and that will halt fermentation? For instance, lets say I want to stop wine at 1.004 vs. going dry, and I don't want to backsweeten.
Or does the sorbate just not allow future activity? Also if I'm not aging this wine, should I still hit it up with potassium metabisulfites?
This wine was just a tester using store bought grapejuice. I want to dial in my method before trying actual grapes this fall. Thanks!!
Or does the sorbate just not allow future activity? Also if I'm not aging this wine, should I still hit it up with potassium metabisulfites?
This wine was just a tester using store bought grapejuice. I want to dial in my method before trying actual grapes this fall. Thanks!!