Back sweeten Wine Question

I am an avid brewer but have just finished fermenting my 1st muscadine wine. It has been fermenting for 6 months and has been racked once. Even though it's really clear I just added sparkaloid along with campden and potassium sorbate. I am planning to bottle within 2 weeks. Will the sparkaloid affect the campden and potassium sorbate? I added them to deactivate the yeast for back sweetening. I am hoping it won't cause the two to precipitate out.

Topic potassium-sorbate campden wine homebrew

Category Mac

1
answered at

The only way to truly "deactivate" the yeast is to sterile filter the wine to .45u (microns). That's right about 1/2 of a Micron. Otherwise, you will likely end up with a sparkling wine or a grenade that will explode when it gets warm outside. You can kill yeast using Mutage (a french word) by adding enough alcohol or heating up the wine to kill the yeast. Either is not preferable.

1
answered at

Sparkaloid, acording to the SDS, is composed of, "natural diatomaceous earth - amorphous silica (CAS number 1344-95-2) , alginates". None of these really interact with sodium metabisulphite or potossium sorbate. There is some potential reaction between sodium bisulfite and alginates (but requiring presence of nitrites). Bisulfites can react with aldehydes in the wine and form a precipitate but the amount would not be very noticeable. As both campden tablets and sorbates are reasonably soluble in water/wine and are only present in small quantities there would seem to be little chance of them precipitating because of the Sparkaloid addition.

One might wonder why, if the wine was really clear, Sparkaloid was used.

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