bottling wines

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outbackmac

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When we go to bottle our wines, both Red and Whites. They are ready to be bottled. should we add anything before bottling?
 

Rice_Guy

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Dry wine is quite stable from a microbial point of view. For preventing oxidation flavor development we add potassium metabisulphite (Campden tablet).
Back sweetened wines have a risk of refermentation. The home winemaker answer is to add both metabisulphite and potassium sorbate
 

pilotdentist

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Is it clear already? The kits I have used have added sulfite/sorbate/kieselsol/chitosan to stabilize and clear before bottling.
 

winemaker81

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Add 1/4 tsp K-meta at bottling time, as an anti-oxidant and preservative. If the wine is dry, nothing else is needed.
 
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