This is a great thread, thanks to the OP and contributors.
Question on the above: If i wanted to experiment with this, what proportions of sugar would you recommend? Any specific type of sugar? Corn? Table?
Oh Bother (in my best Winnie the Pooh).
Ferment it, rack it, clear it, rack it. Let it sit for months and months and months. Bottle, let sit for months and months and months.
Drink!
So you are saying sorbate is strictly a backsweetening tool? Noob here. I added sorbates to a white non-mlf wine because I also thought it protected against oxidation as well as arresting fermentation.
Process / equipment options question:
I have 6 gal batches of Amarone and Barolo through most of primary. I still need to MLF. They are in loose lid 7.9 gal fermenters and will need to be racked.
These Italian wines are expensive to top up, as I learned when I racked my Nebbiolo over to a 6 gal...
My OCD has officially kicked in and I was forced to purchase two more pails of italian grape juice. Like every other bucket I purchased, they were in full fermentation before I could pitch the yeast. I had to roll down the windows of the car to air out the CO2 on the hour ride home.
I mixed a...
Thanks for the reply and advice. I already racked it over and added before the comment tho.::
I had about a gallon left that I was storing in the fridge to bottle, but that disappeared at my World Series party Saturday night. I must be doing something right.:dg
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I think they have already answered.:h
"A favorite of small wineries, clubs, and out-of-control home winemakers."
I clarified the Pinot Grigio with kieselsol and chitosan 2 days ago. I'm going to rack it, add isinglass, rack it back over to a 5 gallon carboy this weekend and whatever is left over gets bottled for Thanksgiving. The rest goes to sleep for a while.
I have a pail of cab sav and a pail of merlot and I definitely plan on blending some portions of these down the road. Both are in latter stages of fermentation, cab at 1.012 and Merlot at 1.010.
After tasting both, I kinda like where the cab is at but would definitely want to MLF the merlot...
So the Pinot Grigio is at .990 and has been in a primary for 12 days. I'm ready to rack it over to a glass carboy. Now is the time to treat with Sorbates and KMeta, correct? It's not going thru MLF.