How to stop a fermentation

Two tsps of meta sounds like an awful lot. I only use 1/4tsp/5 gallons

Valley Vintner made a spreadsheet for converting a refractometer to a adj brix/sg reading. With a reading of 3@70deg you had an sg of 1.021 and an adjusted brix of 5.2. As someone else pointed out you can't go by a refractometer brix reading alone. The alcohol throws it off.

So, given those numbers the blueberry wasn't d> I have been making wine for almost 50 years and never had this happen. >

I made three batches of raspberry wine last year (medio August). In December it stopped fermenting. I then used 2-3 months to clear it before adding sorbate and metabisulfite and sugar until proper sweetness. I also added raw vanilla to two of the batches. About a month later both of those two batches has began to ferment again. One of the batches still ferment (3 month now).

Guess I just have to wait before it finnish. I suspect this is MLF?

My cellar and wine temp is 58 degrees.

That gives: Reading Temp SG Adj Brix

Andie Z wrote:

Another consideration is the age (condition) of your potassium sorbate. I've read that even with proper storage the shelf life is only 6-8 months.

Jorn,

MLF will not start in a properly sulfited wine. And it is highly undesirable in a wine which has been sorbated. I'm not sure what to suggest at this point, other than that halting this renewed fermentation is probably in the best interest of the wine.

Cheers, Ken