How to stop fermentation

You need to check the specific gravity with a hydrometer to see where the wine is at. Post your result and also your fermentation temperature. Al

What temperature is your carboy at? a lower temp may be dragging out fermentation. You should let it ferment out on its own then kill the yeast when the SG is below 1.000. I use a dose of sulphite in my fruit wines to kill fermentation. Most kits will have finishing chemicals that contain some sulphite to kill fermentation and clear the wine. If you bottled it before all the sugar was consumed the yeast will keep eating the sugar in the bottle and create CO2 and pop, pop, poppity, pop goes the corks.

Good Luck!

Sean

It is very difficult and unreliable to try to kill an active ferment. The best way is to let the fermentation go to dryness. Once the yeast has gone dormant it will all settle to the bottom. Then racking eliminates most of the yeast form the wine. Once the yeast colony has gotten small enough you can force it to stay dormant by additions of sulphite and sorbate. This is only necessary if you are going to sweeten it back up.

If the fermentation sticks and you want to keep the wine as sweet as it ends up, follow the same procedure, let the yeast settle, and rack the wine off. But then sulphite and sorbate are a necessity rather than an option as if you do not force the yeast to remain dormant, they may suddenly start up again in the future.

You might try moving the carboy to a warmer area so it will finish up. Fermenting slowly and on the cool side is generally considered a plus for a white wine but may not be for a red.

Ray

You have gotten good advice from all here; if these are tiny bubble it could also be malolactic fermentation. You should check the specific gravity as suggested and post those values along with the temerature of the wine. Regards, Joe

Many thanks, Will go and check sg and temps today and will post under a new topic. Serenity