Let it go dry means to ferment until the SG is below 1.000.1.) Let it go dry
does this mean to let the wine ferment until the yeast dies?
I dont understand this either...
thats all for now
NO, or at least not usually. Stabilization is usually the addition of potassium metabisulfite (aka K-meta) to stun the yeast, and potassium sorbate to act as birth control for yeast. It will probably not stop an active ferment. So a wine is usually stabilized after the yeast has eaten all of the existing sugar. Then any further sugar added will not ferment.so does stabilizing kill the yeast and stop the fermentation process ?
As a rule, you filter a wine once, not every time that you rack it. Also filtering should be done to clear wines only, otherwise the filter pads will get clogged. Filtering polishes the wine rather than clearing the wine.so when racking is it recommended to filter to?
Don't blame you - the are pricey about $160 + shipping then you have to buy the pads.i think i will just let it sit in the bottom of the carboy until clear.. then rack... dont want to buy a filter system... lol