> Has anyone ever tried using a solution of KMS & K-Sorbate in water, in
> a small hand-pump spray bottle, and squirted over the surface of the
> wine to kill-off most of the TOP FERMENTING yeast cells?
> Just interested as to whether the proceedure has been tried before and
> if it is successful in stopping/slowing primary fermentation?
Yes, I have tried the above technique several times with little success, but
here is a technique that was used in the Cucamona wineries 50 years ago.
Mix up a sulfite solution which will provide a 20 or 30 ppm SO2 addition to
the wine container. Then carefully pour, dribble or spray all of the
solution over the surface of the infected wine. The idea is to keep most of
the solution right at the surface of the wine where the film yeast lives.
This way, you can have several hundred ppm of SO2 near the film yeast for a
day or two. Of course, the SO2 will mix by diffusion and the wine will have
a normal SO2 content after a week or so.