So i have been researching, serching and learning as much as i can but i still have some questions due to my confusion
First, prep before bottling. Degasing, clearing, stabilizing? what is the order?
Second- i have no problem waiting until the wine clears by its self, im only making welch's right now (two reds and soon a white)...baby steps, so im wondering if wait till the wine clears rack into a different container and then degass?
Third-i will be treating the wine in the secondary to hot (close to but not above 80) and cold (40's-50's) to try to get the various heat sensitive sediment out.
Fourth-can i use only campden tablets as a stabilizer? will it halt fermentation and preserve the remaining sweetness and how much would i use per gallon?
Fifth-if i plan to drink soon is bottling in containers other than traditionally used(aka a used, cleaned and sterilized soda bottle) ok if i keed it out of the light?
well i think thats all for now, thanks