NoSnob
Senior Member
- Joined
- Jan 17, 2011
- Messages
- 238
- Reaction score
- 25
My RJS orange chocolate port has fermented, been cold stabilized and clarified and de-gassed, topped up with brandy, and has aged in glass about a month. Has been almost 3 months since yeast was pitched. At last racking the SG was 1.030 and it's very sweet as expected. This is my first RJS kit. I am a stickler for following kit wine directions (other than carboy aging much longer than specified). However, jthe RJS Directions say:
"NOTE: The wine contains residual sugar so it is mandatory that you filter your wine prior to bottling. This will significantly reduce the probability of renewed fermentation in the bottle."
First, I don't have a filtration system, my LHBS store does not provide that service, and I am reluctant to get into filtration just for this port. Second I don't quite understand how filtering is going to reduce the chance of fermentation re-starting in the bottle should I bottle without filtering. Of course, sufficient aging will eventually clear up a wine and usually obviate the need to filter, but I definitely don't want my bottles to blow up.
My question is: In your experience can I forego the filtration by giving this extra time aging in glass? Should I add extra sorbate? And is fermentation re-starting a likely or remote occurrence? Any sharing of your experience would be appreciated.
NS
"NOTE: The wine contains residual sugar so it is mandatory that you filter your wine prior to bottling. This will significantly reduce the probability of renewed fermentation in the bottle."
First, I don't have a filtration system, my LHBS store does not provide that service, and I am reluctant to get into filtration just for this port. Second I don't quite understand how filtering is going to reduce the chance of fermentation re-starting in the bottle should I bottle without filtering. Of course, sufficient aging will eventually clear up a wine and usually obviate the need to filter, but I definitely don't want my bottles to blow up.
My question is: In your experience can I forego the filtration by giving this extra time aging in glass? Should I add extra sorbate? And is fermentation re-starting a likely or remote occurrence? Any sharing of your experience would be appreciated.
NS