Question about Stabilizing/Clearing Additions
I brewed a Vinexpert Sauvgnon Blanc/Semillion on 4/19/2012. The wine is in the secondary and is very clear. The kit instructions say to stir the sediment back up before stabilizing and fining. Is this absolutely necessary? Does the wine still need degassing after 6 1/2 weeks? I would like to have this bottled for a party in 19 days. If I do stir do you think it will clear in time?
I think you will be rushing things if you try to get your wine into bottles within the next two weeks. You may be able to drink it but the flavor won't be at it's peak for awhile. The reason the instructions say to stir up the sediment is to be sure the yeast floculates properly after the stabilizing agents are added. Hope this helps.
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