Mosti Mondiale Barolo Instruction Clarification

[ravelloview]

About to do the final step of our Mosti Mondiale Barolo bucket and I just need clarification on these steps. Here are the instructions for Phase 3:

After 7-10 days, (Day 16-24) your wine should be clear. If your wine is
not completely clear, leave it alone for a few extra days. Do not bottle
cloudy wine. If your wine is clear, proceed by following these steps;

1. Rack the wine in a clean and sanitized carboy, leaving behind the
clarification sediment found at the bottom.
Can I rack into primary bucket and proceed to following step and then fill bottles from this bucket?

2. In order to avoid refermentation in the bottle, add the pouch
marked Potassium Sorbate to a 50 ml/ 1.69 fl. oz measuring
cup filled with cold water and stir until completely dissolved.
Once dissolved, add its entire contents slowly to your wine and
mix well. It is important that you use only clean and sanitized bottles
for your wine. Should I use the drill whip for this? Probably not because it will disturb the wine, correct? Will probably use spoon.

Does your wine kit contain a Wine Conditioner and/or Kristalblok®
bottle? No!

If your wine kit came with a Wine Conditioner and/or Kristalblok®
bottle, empty the contents of them to your wine and stir well for 2-3
minutes. N/A

Did you purchase a La Bodega wine kit? NO!

After a 24 hour degassing period add the bag of Port Essence (smaller
metallic bag) to your carboy and stir. Didn't come with one so I don't wait 24 hrs correct?

Note: We strongly recommend filtering your wine as it will allow
your wine to obtain a bright finish along with being fully degassed.
We recommend to wait 24h before filtration. Clarification needed. Is this if I HAD a La Bodega set with conditioner, etc? Do I rack into carboy, add sorbate and wait 24 hrs before filling bottles?

3. Using a siphon hose, you can now start filling up your bottles with
wine.

Thanks for any help

 

[Rocky]

RAV, It sounds like you have a carboy so I would use it. You can use the primary bucket, but you run the risk of exposure to O2. If you have a spigot on the bucket and you have a top that snaps in place, I would say go ahead if you are dead set on doing it.

What is you SG? The reason for adding k-sorbate is to ensure against re-fermentation. If you are sitting in the 0.990 to 0.992 range, there is little danger of re-fermentation and you really don't have to add the k-sorbate.

If the wine is clear and fully de-gassed, you could either bottle it or bulk age it in a carboy for 6 months to a year. Barolo really should be aged, anyway. I believe in Italy it is required to be at least 2 years in aging.