Potassium Sorbate

[joiner_8]

I have made a few gallons of bramble wine and added potassium sorbet to kill the fermentation, I have left the wine for two weeks in my cool garage with airlocks fitted and I noticed today that it looked as if there was still some activity in the air locks, what could be the reason for this, once I am sure that the fermentation has stopped I am going the fit safety stoppers and store them in the loft for 6 months.

 

[cheapbrew]

Use a campden tablet with the pot sorb to kill fermentation, it will only partially kill the yeast on its own and soon the yeast will breed and start again.

 

[joiner_8]

Use a campden tablet with the pot sorb to kill fermentation, it will only partially kill the yeast on its own and soon the yeast will breed and start again.

Not sure if i have already added campden tablets, can I just go ahead and add 1 tablet to each demijohn's anyway

 

[cheapbrew]

If you are sure it is starting to ferment again then I would add a crushed campden tab and quarter - half tsp of pot sorb

 

[tonyhibbett]

I suspect that a malolactic fermentation is taking place. 50% of the acid content is malic. I suggest you let this carry on. You will get a much smoother wine as a result.

 

[joiner_8]

I suspect that a malolactic fermentation is taking place. 50% of the acid content is malic. I suggest you let this carry on. You will get a much smoother wine as a result.

I haven't degasser the wine yet waiting on a degassing wand coming so should I degas the wine then leave it to see how that goes