Wine stabaliser help

[otuatail]

Hi I am trying to make wine from a kit. My supplier has run down his old stock. I am trying one called Doc’s original. Dosn’t look impressive. I added 1kg sugar to it. It is nearly 4 weeks and there is a slight fermentation. Just the occasion bubble or 2. It has been like this for days now. I wanted to clear it and hopefully have it clear in time for Christmas.
I have a heater in it and seems to be around 22C. Is there any way I can put a stop to this very small out of fermentation. If I remove the heater it will be cooler and probably stop. But is that OK? The kit has a Stabiliser with E202, E224 written on it. I also have a quantity of sodium metabisulphite. But can I add any of this and how much. Should this be administered firs?
I have been looking for Potassium sorbate and sodium benzoate which is supposed to be better. Maybe a UK chemist could sell this un-branded.

 

[MattN]

What is the current hydrometer reading?

Hi, by the way.

Matt

 

[oldbloke]

E202 is potassium sorbate
E224 is sodium metbisulphite
(Google, about 10 seconds)
So you have what you need.
Add them together. The amount supplied should be right for the kit.

 

[otuatail]

Hi just checked SG 996. I am not using an air lock but I know there would not be enough bubbles to push the water around the air lock. But shine a light on the surface there is still a small few. I have been regularly stirring it to make shure the sediment is not getting in the way. I would like totally no bubbles. The reason for not using the airlock is that I have a heater inside a large wine brewing barrel and the lid doesn't fit. But it is well covered.

What temperature for the stabiliser and finings. Can I leave the heater out. Storage is supposed to be around 10-15C

 

[Chippy_Tea]

What are you using as a fermenting vessel?
Why are you not using an airlock?
Regular stirring is not necessary it will do more harm than good.