hobbyiswine
Senior Member
- Joined
- Dec 26, 2011
- Messages
- 387
- Reaction score
- 15
I have two batches of pee that are stuck like Chuck at 1.014. This is about where i would backsweeten to so I was considering throwing in the towel and conceading defeat. Question is...what is the best way to stabilize a stuck wine? I would hate to have it start cooking in the bottle and pop the corks or worse. Is sorbate and kmeta enough? If yes in what dose? I dont have a filter setup and do not want to heat passteurize. I could get them down to 32-33* in my mini fridge but it only holds one 3g carboy at a time. Cold chilling 12 gallons of stuck pee would take longer than i really want to deal with.