Article“Fruit Floaties”, Sweetening Wine, Free SO2 levelsWritten by Alison CroweBecause sulfur dioxide is so easily-oxidizable, hydrogen peroxide naturally ‘finds’ the easily-oxidized SO2 and the two hopefully cancel each other out.Already a member? Log InYou'll Also Like Article MEMBERS ONLY Soapy Taste, Wine Pumps, and Testing Sulfite I suspect you’ve got a fatty acid issue caused by your stuck/sluggish fermentation. S. cerevisiae can emit fatty acids when under fermentive stress . . . Article MEMBERS ONLY Stuck Fermentations, Using Tartaric Acid, and Cooking With Wine I find that when sugar is that low, the process of re-starting actually lowers the overall quality and you’re better off bottling slightly sweet (sterile filtered).