correct process to stabilise and bottle my plum wine?

[aidan]

Hello,
My first plum wine has been sitting in carboy for about 4 or 5 months now, so I need to plan on getting it bottled. I've been told to add potassium metabisulphite and potassium sorbate and an f-pack or something to backsweeten it. So I'm wondering if I should do all this at the same time or if I need to leave time between each of those things. Here's my questions:

1. Which do I add first the meta or the sorbate or do I add them together?
2. Do I need to hydrate them before adding?
3. Can I back-sweeten at same time or do I need to wait some time for the chemicals to work?
4. After I back-sweeten should I bottle right away or leave for some more time?
5. Do I need fining agent and time for clarification after back-sweetening?
6. And if fining is recomended, can I use gelatin for fining (I'm a beer brewer and gelatin is what I use for fining so I have it on hand).

 

[Deezil]

1. I usually pull a sample of the wine im stabilizing, add the measured amount of sulfite & sorbate to the sample - stir thoroughly - then add the sample back to the wine.

2. They kind of hydrate in the sample, i make sure they're not just sitting at the bottom of the sample by giving it a minute to slow down from my stirring then check the bottom.. When its all stirred in - keep your face away from above the sample while your stirring, the kmeta will be strong - add the sample to the wine

3. I've seen people here say they back sweeten at the same time but i personally wait a week to make sure things are integrated.

4. After you backsweeten, you want to wait as sometimes f-packs will cause more sediment to drop just from the solids in the f-pack itself

5. Time, indeed.. Clarifying agents are up to the individual winemaker & the wine in question

6. I have gelatin myself, but i havent used any clarifying agents in my winemaking yet so someone else might have a better clue on this one

 

[Duster]

I agree with Deezil, no need to get in any hurry. I have never used gelatin, I would recommend super clear or sparkolloid a couple of weeks after your F-pack.

 

[aidan]

Thanks guys. In beer-making a technique to assist with clarification is to 'cold crash' (chill carboy in cold fridge for 4 or 5 days). Is this technique also used to help clarify wine?

 

[WildBill]

I just bottled my plum and I would make a suggestion. I am no expert but here was my mistake. I used prune juice as a flavor pack. It is oxidized already and turned my pretty purple wine to a brownish color. It does taste good but I wished I had used some plum jam I had in the freezer instead. I have also seen plum syrups in Asian stores since also.

 

[aidan]

I just bottled my plum and I would make a suggestion. I am no expert but here was my mistake. I used prune juice as a flavor pack. It is oxidized already and turned my pretty purple wine to a brownish color. It does taste good but I wished I had used some plum jam I had in the freezer instead. I have also seen plum syrups in Asian stores since also.

I picked up a bottle of fruit juice concentrate which I plan to use - blackcurrant and boysenberry sweetened with concentrated pear juice. Do you think that would be ok or would the other fruits muck with the flavour too much? Alternatively I could just make a sugar syrup and keep the natural flavours intact.

 

[WildBill]

I think it would make an interesting combination of flavors. You want to reduce it down to syrup on the stove before adding it. Don't add it before you stabilize though.

 

[mmadmikes1]

My plum always clears slow. Even when I tried clarifying agents. No worries, in time it has always cleared. Once it took almost 8 months

 

[aidan]

I think it would make an interesting combination of flavors. You want to reduce it down to syrup on the stove before adding it. Don't add it before you stabilize though.

I figured that since it is already concentrated (1 litre makes 3 litres) I wouldn't need to reduce it further. Am I wrong on that?

 

[WildBill]

It is a personal preference thing. I like to concentrate it more so it doesn't dilute my ABV. If you think there is too much alcohol flavor go with out concentrating it more. I think you will enjoy it either way, it shouldnt dilute 6 gallons by much.

 

[aidan]

Got her bottled tonight. I've had a few glasses and I'm pretty impressed with my first effort. I went with a little back-sweetening from fruit cordial and a little sugar, it definately helped to round it out a bit. More in my latest blog post: http://beerandgarden.com/2012/06/plum-wine-bottled/

It's more than drinkable right now. What will 6 months of aging do for it?