Need an opinion on this procedure:
On <?amespace prefix = st1 ns = "urnchemas-microsoft-comfficearttags" /><st1ate Month="1" Day="22" Year="2011">1/22/11</st1ate> , I stabilized a 5gal. batch of Loganberry wine , by first racking from secondary ,then I added 5 crushed campdens , stirred to degass , and after 30 minutes , added 2.5tsp of sorbate , stirred and degassed again , and after degassing , sweetened to taste , and is now topped up with airlock and bulk aging.
Wine looks clear and ready to bottle after about 5 weeks , but if I wait another 4-5 weeks before I bottle , would I have to add any more crushed campdens.Also if I decide to sweeten more at this time , would I have to add more sorbate
On <?amespace prefix = st1 ns = "urnchemas-microsoft-comfficearttags" /><st1ate Month="1" Day="22" Year="2011">1/22/11</st1ate> , I stabilized a 5gal. batch of Loganberry wine , by first racking from secondary ,then I added 5 crushed campdens , stirred to degass , and after 30 minutes , added 2.5tsp of sorbate , stirred and degassed again , and after degassing , sweetened to taste , and is now topped up with airlock and bulk aging.
Wine looks clear and ready to bottle after about 5 weeks , but if I wait another 4-5 weeks before I bottle , would I have to add any more crushed campdens.Also if I decide to sweeten more at this time , would I have to add more sorbate