No pun intended, but gladly accepted.
I was advised by my local supply shop to bottle immediately after stabilizing and sweetening my strawberry wine. After reading numerous posts on this site, I am beginning to doubt the accuracy of those instructions. The wine in question was a one gallon batch of frozen strawberry, stabilized with 1/4 tsp of potassium sorbate and sweetened with a commercial wine conditioner.
So my question is this, could I have continued to let the wine bulk age after the addition of the conditioner, or was it better to have bottled when I did?
Thanks.
I was advised by my local supply shop to bottle immediately after stabilizing and sweetening my strawberry wine. After reading numerous posts on this site, I am beginning to doubt the accuracy of those instructions. The wine in question was a one gallon batch of frozen strawberry, stabilized with 1/4 tsp of potassium sorbate and sweetened with a commercial wine conditioner.
So my question is this, could I have continued to let the wine bulk age after the addition of the conditioner, or was it better to have bottled when I did?
Thanks.