Quantcast

Time to Bottle?

Wine Making Talk

Help Support Wine Making Talk:

solstice2006

Junior
Joined
Sep 18, 2009
Messages
2
Reaction score
0
My wine has reached .99 S.G. and I have stabalized it.
Is there a certain length of time I should wait until I Bottle it?

WOW that was fast!!!!

Okay...

I am making 6 gals red wine from juice in a pail.
I added the Meta and Sorbate to stabalize but no fining agents at this time.
I've used Super Clear in the past, but added a few days before I bottled in the past. I've bottled in 45-60 days in the past. Am I moving too fast? What’s the difference if the wine sits in bottles or in a vessel under air-lock?
 
Last edited:

surlees

Senior Member
Joined
May 26, 2009
Messages
246
Reaction score
3
When you say you've stabilized it, do you mean you've racked it, added k-meta, sorbate, and fining agents?

Fred
 

Tom

Senior Member
Joined
Nov 6, 2006
Messages
11,356
Reaction score
95
What is it?
You will need to clear the wine.
More info like when you started, kind, size, etc...
 

Wade E

Premium
Joined
Jul 3, 2006
Messages
33,224
Reaction score
269
It would really help to know what this is that you made such as in kit or juice from bucket or fruit wine. Either way though more time in bulk age is better as there will still be very fine sediment fallng ot even if you have used a fining agent. I would wait 3 months minimum.
 
Joined
Aug 22, 2009
Messages
1,146
Reaction score
20
Either way though more time in bulk age is better as there will still be very fine sediment fallng ot even if you have used a fining agent. I would wait 3 months minimum.
bulk aging is a good thing for sure. you can bottle 10 days after adding the sorbate, etc.

we try to leave things in the carboys for as long as possible, but you end up needing them sometime! :b
 

mmadmikes1

smart @$$
Joined
Aug 18, 2009
Messages
1,897
Reaction score
88
aint that the truth, I bottle more often then not to free up a carboy.
 

Luc

Dutch Winemaker
Joined
Nov 5, 2006
Messages
1,615
Reaction score
33
At an SG of .990 your wine will be dry so there was even no need to add sorbate.

If it is really crystal clear you can bottle. Just bring the sulphite up to level so no malo-lactic fermentation can spontaneous start.

FYI Malo lactic fermentation is a fermentation where malic acid is transformed into lactic acid by some bacteria. Sulphite inhibits this.

So if you need the carboy, bottle. If not the wine MAY actually improve by bulk aging.

Luc
 

solstice2006

Junior
Joined
Sep 18, 2009
Messages
2
Reaction score
0
Sulphite???

I did add potassium metabisulphite, is that what you were talking about?

Thanks for the help...I do appreciate it.
 

Tom

Senior Member
Joined
Nov 6, 2006
Messages
11,356
Reaction score
95
Yes thats what Luc meant
 

Wade E

Premium
Joined
Jul 3, 2006
Messages
33,224
Reaction score
269
K-meta, sulfite, potassium Metabisulfite, campden tablets, Na meta, Sodium metabisulfite are all basically the same thing with the exception of k and Na being 2 different chemicals but they do the same thing in your wine.
 

louise

french girl wine lover
Joined
Sep 28, 2009
Messages
8
Reaction score
0
time to botlle is like time to make love, when it's time you know it
 

louise

french girl wine lover
Joined
Sep 28, 2009
Messages
8
Reaction score
0
time to bottle is like time to make love, when it's time you know it
 

Latest posts

Top