The sachet of stabiliser says preservative E223 and E202 and says 'Contains Sulphites'. There are 2 sachets of Finings. A is Kieselsol and B is Chitosan containing 'Crustaceans and Sulphites'
The stabilizer is a mixture of sorbate and K-meta. Unless backsweetening, which since you're making a Sauvignon Blanc I expect not, don't use it. Use 1/4 tsp K-meta per 5/6 gallons. BTW: Campden tablets are great for 1 gallon batches; however, it's cheaper and easier to use powered K-meta for 3+ gallon batches.
I suggest discarding the stabilizer packet if you're not using it. Sorbate has a relatively short lifespan, so the general recommendation is to buy small packets and replace annually. With kits you have NO idea how old the sorbate is, so if you don't use it for that wine or if you don't need it for another wine within a few months, throw it away. Better safe than sorry -- if you stabilize with old sorbate, that kit will produce 25+ miniature volcanoes, as the renewed fermentation will blow the corks.
Kieselsol/chitosan is the most common fining agent included in kits for post fermentation clearing. Unless you are allergic to shellfish, it's not a problem and is amazingly effective.
Directions for use vary a bit. Add kieselsol first, stirring well then wait
between 1 minute and 24 hours and add the chitosan, stirring well. Yes, the timespan between the two varies dramatically, depending on the vendor.
What I do:
- Rack the wine into a primary fermenter.
- Degas with a drill-mounted stirring rod, changing direction every 30 seconds for 2 minutes. You don't have to really whip the wine -- good stirring will start the degassing process.
- Add the kieselsol and stir for 1 minute, changing directions half way through.
- Cover the fermenter with a towel and let rest 1 hour. The wine is continuing to emit CO2 so oxygen exposure is not a problem.
- Add the chitosan and stir for 1 minute, changing directions half way through.
- Rack into a carboy and possibly into smaller containers.
Note: a drill-mounted stirring rod is not essential, but once you use one, you'll wish you bought it sooner.
23 liter kit instructions typically state to use a 23 liter carboy, and that headspace is not a problem, although you can top up with a compatible wine. Folks that have done this say there are no bad results from leaving the headspace, and I believe them.
Me? Too many years of leaving minimal headspace post-fermentation, so I can't bring myself to leave headspace. I use 19 liter carboys, filling to within 2" of the stopper. The remainder goes into smaller containers, of which I have a large collection, along with drilled stoppers & airlocks for all. Regular wine bottles take a #3 drilled stopper.
What is a compatible wine? It's either the same type, e.g., use Sauvignon Blanc in your current kit, or something that is a good flavor match. For SB, pretty much any mild white will do. I recommend that topping wine be at least as good in quality as the wine you are making. Don't use an inferior wine, as any blend will be no better than the lesser of the wines. At the same time, don't spend $50 on a bottle ... for most kits a typical $10-$13 bottle is fine.
After a month or so I sometimes put the excess wine in screwcap bottles with the cap firmly tightened, after I'm positive there is no CO2 being emitted. With screwcaps, turn the bottle over and check for leaks. If there is a leak, put the wine in a different bottle and recycle the leaky one. Screwcaps can be reused a few times, but the seal degrades eventually. I do NOT recommend screwcaps for long term storage -- I use them only during bulk aging.
