Newbie: Stablizer / Sanitizer / Sulfite ?

danceswithphones said:

Got my floor corker assembled and I'm ready to get serious about bottling.

How long should I wait before bottling (cherry from fruit)?

Wait until your wine is completely clear and you've made all desired adjustments, sweetening, etc.

Should you always use a stabilizer?

You only have to use potassium sorbate if you have a wine which either has fermentable sugars remaining, or if you intend to sweeten it after fermentation.

If I sanitize with Star San, do I need to add sulfite?

Yes, sanitizer just sanitizes your equipment, carboys, etc.. Once your wine is completely finished fermenting, sulfite (potassium metabisulfite) protects your wine from oxidation and microbial nasties which can affect your wine. The dosage necessary depends upon your ph. If you're not testing for ph and so2, the general rule of thumb is 1/4 tsp per 6 gallons of wine every 3 months.



Any other advice?

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