opinion on procedure

[Jim P]

Need an opinion on this procedure:
On <?amespace prefix = st1 ns = "urnchemas-microsoft-comfficearttags" /><st1ate Month="1" Day="22" Year="2011">1/22/11</st1ate> , I stabilized a 5gal. batch of Loganberry wine , by first racking from secondary ,then I added 5 crushed campdens , stirred to degass , and after 30 minutes , added 2.5tsp of sorbate , stirred and degassed again , and after degassing , sweetened to taste , and is now topped up with airlock and bulk aging.
Wine looks clear and ready to bottle after about 5 weeks , but if I wait another 4-5 weeks before I bottle , would I have to add any more crushed campdens.Also if I decide to sweeten more at this time , would I have to add more sorbate

 

[vcasey]

You would have to test the SO2 to confirm, but I don't think any more campden tablets are necessary. No more sorbate is needed, but if you need to sweeten more I would hold off on bottling for at least a week to make sure the wine does not start fermenting. It shouldn't start again but you never know and cleaning up after it blows the cork isn't much fun.

 

[Jim P]

Thanks for your quick response.
Just wanted to be sure about this procedure , because some articles say to add K-meta and degass , then wait a week before adding sorbate , and then sweeten right before bottling.


Another question I have , is when do you test the acidity. Do you test the juice before adding sugar to obtain a SG of 1.090 , or do you test it after adding the sugar, and before the start of fermentation.

 

[Waldo]

I test mine and adjust as needed right before I pitch the yeast.