Added k/metabisulphite & k/sorbate and back sweetened. 1 mth and wine is still “crispy/sparkly” what do I do to stop secondary ferment (we like sweet

[Tori]

Added everything needed k-sor/meta blah blah. and then back sweetened. Racked roughly 2 weeks later, cold crashed for 5 days. Wine still has “crispy/sparkly” taste. How do I get this secondary fermentation to stop? We want sweet wine so I don’t want to let this go but we already tried everything we normally do. Help?

 

[Ohio Bob]

Nearly everything you’ve done is way at the minimum end of time. Cold crash for 5 days, I’ve done a month. Racked after 2 weeks is normally 3 months and likely longer. Patience.

 

[cmason1957]

Could that "crispy/sparkly" taste be from CO2 in your wine, rather than from renewed fermentation. Only your hydrometer changing values can tell you for sure if refermentation is happening. and yes, Patience is key

 

[mainshipfred]

Added everything needed k-sor/meta blah blah. and then back sweetened. Racked roughly 2 weeks later, cold crashed for 5 days. Wine still has “crispy/sparkly” taste. How do I get this secondary fermentation to stop? We want sweet wine so I don’t want to let this go but we already tried everything we normally do. Help?

Tori, I'm trying to understand your process but I might be a little confused so my response may not have much merit.

Since you're referring to secondary I assume it is a kit. If the wine didn't finish secondary and go dry the sorbate will not do much. Sorbate only prevents fermentation from restarting, it doesn't stop it. Also as Craig mentioned it could still be degassing. I might also recommend cold crashing prior to racking since the process allows tartrates to drop out. If you fermented dry and properly degasses the wine I'm not quite sure what the problem may be.

 

[winemaker81]

@Tori, how old was the wine when you stabilized/backsweetened? Did you degas?

What was your specific gravity before you stabilized and backsweetened, what was it after you backsweetened, and what is it now?