WineXpert Is sorbate and chitosan necessary?

[tbayav8er]

Hi Everyone,

I've started my LE Barbera kit, and I was thinking about maybe not using the sorbate and chitosan on this one. I used the bentonite, because I figured that wouldn't have any impact on the taste, and will help clearing. I'll also use the k-meta. Are there any precautions I should take when not using the sorbate and chitosan?

 

[Brian55]

Hi Everyone,

I've started my LE Barbera kit, and I was thinking about maybe not using the sorbate and chitosan on this one. I used the bentonite, because I figured that wouldn't have any impact on the taste, and will help clearing. I'll also use the k-meta. Are there any precautions I should take when not using the sorbate and chitosan?

As long as you ferment dry, and let time in bulk aging do it's thing for clearing, they're both unnecessary.

 

[Julie]

do not add any sugar after fermentation and you should be fine. That includes any dried fruit that you way want to add.

 

[Jc5066]

How did you get this kit already?

 

[tbayav8er]

How did you get this kit already?

They arrived at my LHBS here in Winnipeg on Friday.

 

[richmke]

When I make a dry red, I skip the bentonite too. Some say it also strips some flavor.

 

[Watto_Brew]

When omitting the clarifiers, how long does it typically take in bulk aging for a red to adequately clear? Are we talking 3 months or 6-12 months?

I've recently acquired an AIO w/ 5 micron filter canister and plan to use this for polishing at bottling time but of course don't want to use this for clarifying due to rapid fouling of the cartridge.

 

[richmke]

When omitting the clarifiers, how long does it typically take in bulk aging for a red to adequately clear?

I usually age mine 9-12 months, and rack every 2 months in the beginning.