Charlietuna
Senior Member
- Joined
- May 11, 2011
- Messages
- 423
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- 48
I have about 9 gallons of this wine. Crushed the grapes, pressed & fermented. Stabilized & cleared. It looks very nice.
As I've said in a few other posts, this is my first season of making wine from grapes, but I have years of experience in fruit wines & kits. Along with that I know very little about white wines. I'm planning on leaving 5ish gallon dry & then adding some strawberry kiwi extract & sugar to sweeten up the rest.
My question is since this is clear can I go ahead & finish it out? Bottle it? Or do I need to cold stabilize it over the winter in the carboys? If I don't keep it in the carboys will acid crystals fall out in the bottles? Again, sorry for my ignorance, this is a new process for me.
I also have 23 gallon of Vidal Blanc that I will finish out in a similar way.
Thanks again,
Brian
As I've said in a few other posts, this is my first season of making wine from grapes, but I have years of experience in fruit wines & kits. Along with that I know very little about white wines. I'm planning on leaving 5ish gallon dry & then adding some strawberry kiwi extract & sugar to sweeten up the rest.
My question is since this is clear can I go ahead & finish it out? Bottle it? Or do I need to cold stabilize it over the winter in the carboys? If I don't keep it in the carboys will acid crystals fall out in the bottles? Again, sorry for my ignorance, this is a new process for me.
I also have 23 gallon of Vidal Blanc that I will finish out in a similar way.
Thanks again,
Brian