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?
Once your wine is clear and degassed, you can do it pretty quickly if you must. Best bet though, is to add your sorbate and let it sit a day or two, then add your sweetener, give it another week or two, make sure it's stable, taste it and bottle it if you're happy with it. Letting it sit will help insure you don't get bottle bombs, and to give the sweetener a chance to integrate before your final tasting. It usually takes a little while after adding sweetener for the character to come out.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?
Heating wine can destroy a lot of what you worked to preserve, like flavor and aroma. Give it time, months if you can, to prove its stability.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?