Need some of your input . Have a number of wines that I was thinking of beginning stabilization on.I was wondering what people here have done, tried and learned?
Questions I have are:
Degass before stabilization or after?
Do you have to add sorbate and kmet, or does cold stabilization eliminate that need?
Afterracking freshly out ofC.S., should I let the wine warm up before bottling?
Does sorbate have a flavor that shows in the wine and does it get stronger in an older wine?
(I do want to hide bottles for up to 5 years)
I do put my wine through rackings to eliminate all sediment and I do have a Vinebrite Filter I could also use if that may help.
I also have a frig that I can cold stabilize in.
Thank You, and Happy New Year!
Questions I have are:
Degass before stabilization or after?
Do you have to add sorbate and kmet, or does cold stabilization eliminate that need?
Afterracking freshly out ofC.S., should I let the wine warm up before bottling?
Does sorbate have a flavor that shows in the wine and does it get stronger in an older wine?
(I do want to hide bottles for up to 5 years)
I do put my wine through rackings to eliminate all sediment and I do have a Vinebrite Filter I could also use if that may help.
I also have a frig that I can cold stabilize in.
Thank You, and Happy New Year!