I understand why stabilizing is required and how to do it. BUT, what is the benefit of stabilizing shortly after primary when the SG is at the desired level of .0990-.0996? Why wouldn't you just let the wine bulk age sans stabilizing and if you plan to backsweeten stabilize at that point? Or, if its destined to be a dry, why stabilize at all?
thanks for any input.
(note -I leave my wines in bulk age for 1 year+)
thanks for any input.
(note -I leave my wines in bulk age for 1 year+)