Not sure if you mean stabilizing as in the sulphite and sorbate after fermentation or as in further additions of sulphite during bulk ageing.Ok, maybe a dumb question here,
but are there different ways to stabilize your wine, and has anyone tried making wine without stabilizing (I guess leaving the wine in secondary much longer and not adding extra sulfides).
Wines were fermented out to dry, casked and basically drunk with minimal aging.. Sweeter wines, were just fed more sugars til the yeast expired, to make a sweeter wine that way.. these were also casked in small amounts for consumption.( As glass was expensive and the province of the wealthy for quite some years, bottles were not plentiful as they are today).. wine would spoil if you left the air to get at it.. so once the cask was open.. you had to drink it.How did winemakers stabilize their wine back in the day (you know before you could get meta bisulfide tablets or powder). .