A couple of questions before I mess this up
1. You state to "add all ingrediants except pectic enzyme and yeaast", but then say to add K-meta twice more. Is that 1/4 tsp of K-meta not a starting ingredient and is just added later, and 1/4 tsp each time?
K-meta dose is common at the start of the ferment specifically when fresh or fresh/frozen fruit is used---this "kills" the wild yeast allowing the wine yeast to proliferate. And then there is a dosing schedule typically every 3-4 months while clearing/racking, and then the k-meta PLUS sorbate is used as a stabilizer if you plan to backsweeten with a fermentable sugar source.
2. Same question for the K-sorbate? Not a starting ingrient, only added after clear? Correct, k-sorbate is NOT ever used at the startup, is a stabilizer ALWAYS used in combination with k-meta. Typically you use 1/2 tsp of sorbate per gallon and then 1/4 tsp k-meta powder per 5 gallons---but ALWAYS consult the labels on your product because some products have a different strength.
3. When you say add sugar to taste, how much roughly are you talking...a pound, couple pounds? To taste is very individualized, what tastes good to you. I tend to do this: pour three separate 4 oz servings of room temperature wine and then another three 4 oz samples of CHILLED wine, so you will have SIX samples.
Next, add 1/8 tsp, 1/4 tsp and 1/2 tsp of sugar to each serving respectively, and taste chilled and room temperature.
If the 1/2 tsp dose is the one you like, then backsweeten at the lesser dose (1/4 tsp per 4 ounces)
To create a backsweetened wine with the equivalent of the winner of tasting trial:
*1/4 tsp of sugar/4 oz wine, then add 1.5 cups of sugar/5 gallons wine.
*1/2 tsp of sugar/4 oz wine, then add 3 cups sugar/5 gallons wine.
*1/8 tsp of sugar/4 oz wine, then add 3/4 cup sugar/5 gallons wine.
Hint: 1.010-1.012 is a common "happy" spot, but again--it is very individualized
and will vary with EACH and EVERY wine you make.
Does the k-sorbate keep this from re-fermenting or is that not a problem after you have racked enough times? K-sorbate when used in conjunction with k-meta will create an environment unfriendly for any remaining active yeast to actually ferment. If your wine is dry and will be served DRY style then most people do NOT add k-sorbate. But k-meta is ALWAYS part of the stabilizing regardless if dry or not.
4. How long roughly do you recommend bulk aging before bottling? Personally, if a country wine I will bulk age for at least six months from the time the wine is clear and no longer dropping sediment. If a grape wine--a year of bulk aging at the earliest.
5. 5 bottles of cherry brandy....are the bottles liters or something smaller? I don't want to overdo it! Can't help you on bottle size, but you may want to look at something called PEARSON'S SQUARE as it applies to adding fortifiers to your wine.
