CO2 bubbles doesn't necessarily mean that fermentation is ongoing. Bubbles are not all released at once. For example, with red wine kits, instructions often mention to stir for several minutes to release all bubbles before bottling. You can try this, use a sanitized spoon to stir and help release all CO2 faster. Also the yeast alcohol tolerance is not a ...


I am assuming that you are making wine. For beer, neither sorbate nor SO2 have a place, since homebrew either creates carbonation from fermentation in the bottle or via CO2 injection in a keg, and usually there is no residual sugar to worry about for "re-fermentation" later in either case given timelines for deciding when to bottle/keg, meaning re-...


I've used Potassium Sorbate in a few wine recipes and haven't noticed any issues with off taste. Commercial wineries use it too and I doubt they'd be doing it if it would change the flavor profiles of cellerable wines.


Sparkaloid, acording to the SDS, is composed of, "natural diatomaceous earth - amorphous silica (CAS number 1344-95-2) , alginates". None of these really interact with sodium metabisulphite or potossium sorbate. There is some potential reaction between sodium bisulfite and alginates (but requiring presence of nitrites). Bisulfites can react with aldehydes in ...


I think it would depend on how much yeast was pitched, but the general consensus is that a 1/2 teaspoon per gallon of wine is enough to halt fermentation. So for liters it would be a little more than an 1/8 teaspoon per liter.

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