The most common way to stabilize a batch of wine is to add the following ingredients per gallon:
- 1/2 tsp Potassium Sorbate
- 1 Crushed Campden Tablet
I've been using this formula since the begining. However, I did have one batch start to referment after sweeting and bottling. Any ideas why, or how to improve on this process, please add it to the comments.
