shopkins1994
Junior
- Joined
- Sep 30, 2011
- Messages
- 11
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Hi Everyone,
I have (8) 6 gallon carboys filled with fruit wines (crabapple, peach, mixed fruit, blackberry/raspberry). They have all be fermented dry. I put a ballon on the top for a few days and no CO2 is being produced. This is the first wine I have made. I was going to resweeten them with sugar before bottling. I had a few questions:
1. I planned on adding potassium sorbbate and potassium bisulfite to them to stabilize. Can I add the sugar at the same time?
2. How long after I add all of these can I bottle?
3. Can I wait to bottle for a few days to make sure fermentation doesn't restart? I planned on using the ballon method to check.
4. This is a lot of wine. I plan on storing/aging it for a while (1-3 years, I have a big wine cellar and this is a lot of wine). I've read that Potassium Sorbate gets stronger if you store wine and might ruin it. Is that true?
Thank you for helping out.
I have (8) 6 gallon carboys filled with fruit wines (crabapple, peach, mixed fruit, blackberry/raspberry). They have all be fermented dry. I put a ballon on the top for a few days and no CO2 is being produced. This is the first wine I have made. I was going to resweeten them with sugar before bottling. I had a few questions:
1. I planned on adding potassium sorbbate and potassium bisulfite to them to stabilize. Can I add the sugar at the same time?
2. How long after I add all of these can I bottle?
3. Can I wait to bottle for a few days to make sure fermentation doesn't restart? I planned on using the ballon method to check.
4. This is a lot of wine. I plan on storing/aging it for a while (1-3 years, I have a big wine cellar and this is a lot of wine). I've read that Potassium Sorbate gets stronger if you store wine and might ruin it. Is that true?
Thank you for helping out.