Stabilizing

[Kief]

I have a newbie question. Should I stabilize all my wine? I made some dryer stuff last year ( apple and Pear ) and it seemed to develope a 2nd fermentation even though it was quite dry at time of bottling. The same wine slightly sweetened and stabilized remained clear. Is it good practice to stabilize even my dry stuff? Kief

 

[earl]

If you do not want a secondary fermentation then by all means stabilize. I'm not a big fan of uncontrolled fermentations happenning in the bottle. It leads to a mess and possibly a dangerous situation when the bottle is un-corked.


earl

 

[Wade E]

Did you check the Specific gravity before bottling and if so what was
it. If your going to back-sweeten then you absoltely must stabilize.

 

[Kief]

I did not check S.G. @ time of bottling on the amount I left dry (very dry ) Is there any adverse effect to stabilizing dry wine that I do not intend to sweeten ? Kief is still confused.

 

[peterCooper]

No none at all.
I rarely sweeten any of my wines. I use sorbate to stabilize and the skin peels off my tongue the wine is so dry.

 

[Kief]

thanks everyone.

 

[Wade E]

always better to be safe by stabilizing the sorry stained floors.