RedneckRich
Junior
- Joined
- Jan 17, 2014
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Greetings. I have six gallons of apple wine that I made from apple juice - no water added. I racked it and topped it off with water when it finished fermenting about a week ago (no other additives). It has settled out nicely and I'm getting ready to rack it again. When should I add potassium sorbate and potassium metabisulfite? And how much of each should I add? I plan to let it continue to clear naturally for a while, and later use fining agents if I need to. I plan to eventually sweeten it with wine conditioner just before bottling.
Any/all advice appreciated. I've made many kits but I'm new to wine from fruit. Thanks!
Any/all advice appreciated. I've made many kits but I'm new to wine from fruit. Thanks!