Originally Posted by seth8530
I would not recommend using raisins...
Once you rack I would consider undergoing MLF to ensure it does not happen in the bottle
I would then apply sulfites (kmeta and campden are the same thing I prefer k-meta since it comes as a powder) to avoid oxidation and infection. After letting it bulk age for around a year I would then consider chitosan and fining along with all that other good stuff.
First, the raisins were added to secondary fermentation already. Sorry if that was unclear. I'm drinking the hydrometer sample from tonight and I like where it's headed.
Next, I don't fully understand MLF yet. I need to do some more reading up on it.
Lastly, thanks for the info. I had a feeling those clarifiers and "stabilizer" wouldn't be needed right away for bulk aging.
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