Hey all, apfelwein is my first wine to be ready to bottle. I followed the directions almost exactly except I used 1 lb brown sugar and 1 lb white sugar instead of the dextrose. I used unfiltered juice.
So, after 1 month, it was clear and fermented to .999, so I racked it off the lees, degassed, and added potassium sorbate (2.5 tsp) and 6 campden tablets. I crushed the sorbate and campden first then added to a cup of the wine, stirred, then added to the carboy and stirred. And it went from clear to cloudy! I searched the forum for what may have happened. Is this normal? If so, How long until it clears out again? We were hoping to bottle this weekend (we added the stuff on Friday). Does anyone else add potassium sorbate? I don't have fridge room to cold crash.
PS - I think next time, I'll just leave it alone :-)