My first batch of wine (1 gallon of pineapple) was started in Aug and has been racked 3 times. The SG is 0.090 and hasn't moved in months. It's looking very clear and there doesn't seem to be any sediment falling out of it. I think that I'm almost ready to bottle it... I know that I have to stablize it first but I'm not exactly sure how to do it.
Also, should I rack it one more time, or stablize first? Will stablization cause more sediment to drop? I know that I have to let it sit for a few more wks to make sure that it doesn't re-ferment after stablization, so in a sense, I'll be racking it when I bottle.
PS: I'm not planning on sweetening it.
Thanks!
Also, should I rack it one more time, or stablize first? Will stablization cause more sediment to drop? I know that I have to let it sit for a few more wks to make sure that it doesn't re-ferment after stablization, so in a sense, I'll be racking it when I bottle.
PS: I'm not planning on sweetening it.
Thanks!