stabilizeing wine

[R.E.T.]

need a little help


elderberry wine
s.g. is 1.000 is it ready to stabilize now?
I do not have pot-sorbate, but do have wine conditioner
it has potassium sorbate. can i use that and k-meta to
stabilize?

R.E.T.

 

[Wade E]

RET, you will have to check the s.g. a few days in a row and make sure
the gravity is absolutely stable. If it is stable then you will need to
get pot. sorbate and k-meta as what is in the conditioner is not enough
to stabilize yoyr wine. It is in there to make sure that the
conditioner does not ferment.

 

[R.E.T.]

thank you wade for your help
have to make 9o mile run


R.E.T.

 

[kutya]

Wade, I have seen many recipes' that call for conditioner? I have never used it? I have always assumed it was Pot-Meta? RET, When I make a run it's almost 150 miles......jh

 

[R.E.T.]

GUESS ILL HAVE TO GET ONE OF GEOCORN CATALOG
LOOK LIKE HE THE MAN EVERYBODY NEEDS
GUESS I AM NOT THE ONLY ONE WHO LIVES OUT IN
THE COUNTRY
KUTYA- LIKE MONTANA, BEEN THEIR MANEY TIMES
GRATE STATE

R.E.T.
COWICHE WA.

 

[Wade E]

Wine conditioner is merely an inverted sugar with a little sorbate and
k-meta to keep the sugar stabilized. It says right on the bottle to be
used after clearing and stabilizing wine. I just used it last weekend. Very sweet stuff and it did not cloud up my wine at all.

 

[kutya]

RET: Thanks, Wade, I'm going to pick up some conditioner and give it a try.. thanks jh

 

[NorthernWinos]

I have used Wine Conditioner and thought it was too sweet for our liking...
There is Sorbate in it too, but think if you just want your wine slightly sweetened that maybe you should add Pot Sorbate too...
Will be watching this Post for others ideas about it....

 

[Wade E]

Just to be clear on this conditioner, your wine must be stabillized
using k-meta and sorbate before sweetening either with sugar, juice, or
even conditioner. Please correct me if I'm wrong someone, but
this is what I understood from the bottles instructions.

 

[masta]

After discussing this issue with George regarding using wine conditioner without adding sorbate we both agreeded it is not recommended. The reason is that depending on the amount of wine conditioner used for your wine you could not be adding enough sorbate to prevent fermentation.
Adding the proper amount of sorbate and sulfite to stabilize your wine before sweetening with sugar, honey, or wine conditioner is the best practice to help guarantee against issues with a renewed fermentation.


Adding sorbate toyour wine also does more than prevent fermentation:


http://www.finevinewines.com//Wiz/forum/forum_posts.asp?TID=2036Edited by: masta

 

[Wade E]

Excellent, Thats what " I thought" I understood.

 

[R.E.T.]

THANKS EVERONE
GOT CATALOG COMING COMEING
GOT TO DO THIS THING RIGHT.


R.E.T.

 

[kutya]

Thanks Wade and Masta, I think I'm going to bag the conditioner, and stick with what I've been doing.

 

[Wade E]

Dont get me wrong Ktya, the conditioner is good to have on hand. You
just cant use it to stabilize your wine. If something needs sweetening
like my pear wine did, I would use this because the only thing that I
could find for Pear was nectar and this would have to be cleared all
over again which I had to do. There are some instances where I would
definetely use this product so for now on I keep one handy.