Quite often we’ll have someone ask us how to stop a fermentation before it is ready to stop on its own. Usually the reason for asking is because they have tasted their wine and they like the amount of sweetness it currently has–sounds reasonable.
Stopping the wine from fermenting any further would preserve the current level of sweetness. And likewise, allowing the wine to continue fermenting further would only make the wine less sweet with each passing day.
Eventually the wine would become completely dry at which time the fermentation would stop on its own. This is because during the fermentation process wine yeast turns the sugar into alcohol.
Wanting to stop a fermentation is all good in of itself. But unfortunately, there is really no practical way to successfully stop a fermentation dead in its tracks.
Using Sodium Bisulfite or Campden Tablets…
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