Hi I am trying to make wine from a kit. My supplier has run down his old stock. I am trying one called Docâs original. Dosnât 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.
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.