aidan
Junior
- Joined
- Feb 20, 2012
- Messages
- 17
- Reaction score
- 0
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:
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:
- Which do I add first the meta or the sorbate or do I add them together?
- Do I need to hydrate them before adding?
- Can I back-sweeten at same time or do I need to wait some time for the chemicals to work?
- After I back-sweeten should I bottle right away or leave for some more time?
- Do I need fining agent and time for clarification after back-sweetening?
- 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).