Originally Posted by vanillabean
Update on the apple wine. S.g. Is about .998. And I've racked it a few times. Should I sulfite again at some point. Also, is bulk aging or bottling better at this stage? How do you know when to bottle and or stabilize and sweeten? Any suggestions are greatly appreciated
Keep it in the carboy, topped up, and rack every 60 days whenever you have lees. Once you stop dropping lees and the wine is completely clear (like read a newspaper through it), then it can be aged in the carboy or bottled. Use 1 campden tablet per gallon, crushed and dissolved in a little boiling water, at every other racking.