I have a gallon of Afelwen that has been at .990 for the past 3 days, I usually pasteurize before back sweetening but I decided to try sorbate this time, my question is how long do I need to wait after I add sorbate before I back sweeten and bottle?
I have a gallon of Afelwen that has been at .990 for the past 3 days, I usually pasteurize before back sweetening but I decided to try sorbate this time, my question is how long do I need to wait after I add sorbate before I back sweeten and bottle?
OK, I added my sorbate waited 24 hrs then back sweetened, it's been sitting 2 days clearing and this morning I noticed a few bubbles on top of the wine, do I need to worry about renewed fermentation? I know sorbate doesn't kill yeast just makes it unable to reproduce. I didn't take a reading after back sweet so can't tell if the sugar level is dropping again. Should I go ahead and pasteurize after bottling just to be safe?