Stabilize?

[kaizen]

Working on a batch of apple wine. How and what do you stabilize
with? Tasted it today (racking into secondary), it was bubbley
and pretty dry. I didn't think it tasted too bad, but...





Suggestions?

 

[MedPretzel]

Stabilize with sorbate - usually 1/2 tsp per gallon.





I would stir the begeesus out of it first, though. Make sure you get all the CO2 out of it.





Hope this helps.