Hope I bottled correctly

[Tovis]

So most of my wines had ec 1118 and had a speedy fermentation. I noticed they dried out and checked the hydrometer and everything said what it was supposed to. I even racked a few times and dropped some potassium metabilsulfate in to prevent oxidation.

Prior to bottling, I racked one last time put a strong batch of metabilsulfate into the bottles and swished them around and dumped i figured it would be good to have some added protection. Alcohol levels are strong for these probably above 10%. So I tossed in the sorbate the bottle said and even added a little extra just in case.

I bottled everything fast and sanitized everything. I just hope not to have any fizz even worse any corks pop off.

It is winter in Michigan now, i can easily set my bottles outside to freeze.

Am I worried about nothing?

 

[havlikn]

Everything seems fine. I would be careful about outside during the winter. You could easily freeze your wine with the low abv if it is not insulated by snow.

 

[cpfan]

Tovis:

No mention of degassing. Otherwise sounds reasonable.

Steve

 

[Thig]

You don't mention back sweetening so really not sure why you added the sorbate.

 

[GreginND]

Be careful about adding too much sorbate. It can give a bubble gum taste to your wine.

 

[NorCal]

Be careful about adding too much sorbate. It can give a bubble gum taste to your wine.

and give headaches to those that are sensitive to it. More isn't always better.

 

[WVMountaineerJack]

Did you drain your bottles after you put a concentrated KM solution in them? As above, sometimes a little extra isnt always good. You never mentioned what kind of wine you are bottling? WVMJ

 

[Tovis]

Yes, I drained the bottles. It was about 1/4 teaspoon extra sorbate for 3 gallons. I did back sweeten. No gas was present, it all dissipated over time in the carboys.

 

[Tovis]

That banana wine seems to have a slight fizz, but honestly I like it better. It adds a slight something to the wine that I enjoy.

 

[garymc]

Are you talking 2013 or 2014 wines? Racking a few times with 3 months between rackings sounds like 2013. If so, you've gone the extra mile. If you're talking about 2 or 3 months, then putting the carboys in some 20 some degree temperature for a few weeks might drop some additional sediment and crystals.