Recent content by Kief

Good Morning: I will soon be stabilizing 6 gal of blackberry made from cider. I'll use 1/2 tsp per gal of patassium sorbate. Should I also use 6 camden tablets ? Will this effect the taste ?------Kief

In October I reported that my 3 gal batch of orange wine began to referment after sweetening. I had used what I thought was the prescribed amounts or sorbate and a campdon tablets. After allowing it to continue to do it's thing until2 weeks ago, I stabilized again (3/4 tsb sorbate and 3...

thank you, masta. very informative. thank you, also, Appleman.

I have a 3-berry wine (blackberry, bluberry,raspberry) that I believe to be quite good in its dry state. It is ready for bottling. Is stabilizing neccessary? If so, what is the best method? This is only a 1 gal batch. Thanks ya'll------Kief

masta: very informative. next time I will be more precise. In the meantime, this wine's ac was too weak anyway 8% ( I think )This should make for a better wine. thank you again------kief

masta, I added 1/2 ea of packets of sorbate and sulfite to a cup of the wine. The packets indicted they were appropriate for a 6 gal batch. I stirred the cupful into the carboy and replace the airlock. I racked and added my sugar 8 days later. After 5 more days I had major bubble action.

Hello Everyone: I started 3 gal of an orange wine in February and fermented it dry. It was weak bodied, so I stabilized it 2 weeks ago and decided to sweeten up last week( 1 cup sugar/gal ) After about 5 days this wine returned to active fermentation. ----why?------Kief

I have a 3 gal batch of orange wine that has cleared nicely. It seems it will require back sweetening. Can I add the sorbate and the desired sugar at the same time ?------Kief

thanks everyone.

I did not check S.G. @ time of bottling on the amount I left dry (very dry ) Is there any adverse effect to stabilizing dry wine that I do not intend to sweeten ? Kief is still confused.

I have a newbie question. Should I stabilize all my wine? I made some dryer stuff last year ( apple and Pear ) and it seemed to develope a 2nd fermentation even though it was quite dry at time of bottling. The same wine slightly sweetened and stabilized remained clear. Is it good practice to...

Thank you for the advice. I'll give it a shot.

O.K. I have made an impatient mistake. I have 5 bottles (1 gal ) with considerable sediment after bottling 3 weeks ago. This wine has a great taste , but is not as clear as I thought. Should I uncork and reintroduce into gal jug for additional clearing? Will this put the wine at risk? I have...

Is it proper procedure to add the stabilizing powders directly into the wine and then stir? How long should one wait prior to sweetening? If a ration of stabilizer indicates it will treat 5 gal, is it neccessary to reduce the amount proportionate to 1 gal batch? Sorry for such a greenhorn...