Thank you!Absolutely. If back sweetening I would add sorbate to avoid refermentation, plus some Kmeta.
I had a Pinot Noir that started MLF unintentionally and had to debottle it. It happens. But is fixable.
This is normal. If you have a full carboy, it's pretty much impossible to stir a sweetener in without making a mess. Also, you need sorbate and K-meta to be well distributed.Can you put the wine in a bucket to backsweeten and then rack it to the bottle??
Thanks, I will be sure to put in the sorbate and kmeta!This is normal. If you have a full carboy, it's pretty much impossible to stir a sweetener in without making a mess. Also, you need sorbate and K-meta to be well distributed.
At what point can I use the Sparkoloid? How many times can it be racked?@LucyT I have a couple additional thoughts for you to keep in mind:
#1 - I back sweeten in the carboy, wait a few days, taste again. I HAVE added more sweetener a couple times.
#2 - There's no law that says the entire batch has to be sweetened the same. If there are different palates in the house (or as an experiment) you could bottle, add sweetener, bottle.
#3 - For personal reference I always measure the SG after back sweetening. Interestingly, my fruit wines are always within .002 of each other but my tree wines (apple and pear) are easily .01 or so higher but they don't taste sweeter. After the wines age and I start drinking I can reference that SG reading and maybe make adjustments for future batches.
You can add a fining agent any time after fermentation is done.At what point can I use the Sparkoloid? How many times can it be racked?
The wine I want to put it in, is a mixed berry juice but I also put in orange juice and i think there was fine pulp sediment on the bottom of the orange juice bottle.LucyT this isn't meant to confuse -
Wines will have negatively charged particles and positively charged particles depending on the wine and the ingredients. Sparkalloid works best on negatively charged particles. Bentonite and kieselsol work best on positively charged particles. If you're lucky the recipe will suggest a fining agent. And if you use a fining agent and it doesn't seem to work then chances are it was the wrong one for that wine.
Sparkaloid is recommended for lighter colored wines. I expect it will work fine for you.The wine I want to put it in, is a mixed berry juice but I also put in orange juice and i think there was fine pulp sediment on the bottom of the orange juice bottle.
I started it on March 17th. 3 diff kinds. put in secondary on march 22. Added the campden on 4/9 (didn't know it was suppose to have been done already). All of the wines are made from juice.I certainly agree with @winemaker81. I've learned a lot from him.
Just curious, LucyT, how "old" is this wine? Are you in a hurry to bottle/drink it?
If you added grape juice to a non-stabilized wine, you will most likely get a renewed fermentation.Also on April 9, I racked to diff jugs. had to top off 2 of them, so i used white grape juice cause sg reading was already 11.81 % and I like a weaker wine
LOL, ok I will wait a bit!If you added grape juice to a non-stabilized wine, you will most likely get a renewed fermentation.
Your wine is way too young to bottle. It's probably not done fermenting, and wine won't clear until it's done. Kits can be bottled in 4 to 8 weeks, because of the process. Even then, most of us recommend bulk aging.
Patience, Grasshopper! That is the one attribute that winemaking requires.
Enter your email address to join: