[genius4hire]

We've racked/combined our blackberry wine only once (we are doing this batch in two 24.5L carboys) to combine it during fermenting. Everything is going really well, as we sterilized our equipment each time it touched our wine.

So here I am with fully fermented great tasting wine that has sit for about 7 months, with no sign of any infections, and smelling and taste just wonderful. I need to know if I need to rack it once more, and when/if I should add sulphites and Potassium Sorbate.

Like I said, the wine looks/smells/tastes perfect... I don't wanna mess-up the last step.

Thanks in advance for any help offered!

[roblloyd]

Welcome to the forum!

If you can test for So2 that would be best. If not then 1/8tsp every 3-4 months will protect it.

[Wade E]

If youve added the 1/4 tsp.per 6 gallons when it was done the at the 4 month mark you should add another 1/4 tsp per 6 gallons. After that it should be approx 1/8 tsp per 6 gallons about every 3-4 months. If there id little or no sediment on the bottom then there is no rwadon to rack it with the exception of racking about a few weeks before bottling as you should never botyle from a vessel with sediment in it incase you slip 1/2 way through and disturb the sediment bed. Then your screwed as you probably wont have a vessel to hold whats left to clear properly topped off!

[Wade E]

Forgot to mention, if not sweetening dont use sorbate, its only needed when sweetening a wine.

[genius4hire]

Originally Posted by Wade E

If youve added the 1/4 tsp.per 6 gallons when it was done the at the 4 month mark you should add another 1/4 tsp per 6 gallons. After that it should be approx 1/8 tsp per 6 gallons about every 3-4 months. If there id little or no sediment on the bottom then there is no rwadon to rack it with the exception of racking about a few weeks before bottling as you should never botyle from a vessel with sediment in it incase you slip 1/2 way through and disturb the sediment bed. Then your screwed as you probably wont have a vessel to hold whats left to clear properly topped off!

I should have been more clear, there are no additives in the wine right now (just blackberry juice, sugar, water, and yeast), and I have only racked the wine once. It is done fermenting, (we just tasted it, and our fermentation lock bubbles only once every several minutes), as it has been fermenting since last labour day. It is quite clear, very delicious, and I think ready to bottle. My questions are: do I need the sulphates still? Do I need to rack again before bottling? What are the risks/rewards if I skip/complete these steps?

Ps, thanks for the iPad app!

[tchuklobrau]

How do you know fermentation is done? Gravity readings? If airlock is still bubbling, there is still co2. wether its what is still in suspension coming out, or wether it is still being produced, only sg readings can tell you fermentation is done.

[roblloyd]

I'd like to add that SG readings should be the same for 3 days in a row. Then you know it's done. You can't just say it's at 1.000 it must be done. It has to stay at 1.000 for at least 3 days. When it get's that low it might look like it's done without any activity but it's going slow at this point and the hydrometer is the only real way to tell.

[saramc]

If you plan to backsweeten, you will need to add k-meta (or Campden) PLUS sorbate as this combination is essential to help prevent refermentation. I ALWAYS rack one more time, about 10 days later, because sediment will continue to drop after you add your sugar and stabilize. Plus these few last days, while back under airlock, gives you time to use the hydrometer to check and make sure that the wine is not fermenting again. Otherwise, if you bottle without this one final step you could end up with a wine that starts fermenting in the bottle.

Hope it all went well or goes well....depending on where you are with things.