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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Question on bottling
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Old 11-13-2012, 07:20 PM   #1
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Default Question on bottling

So my blueberry pomegranate is ready to bottle, it will need to age but on the whole it's ready. The current 5 gallon batch is dry but delicious, however i want to bottle about 2 gallons a little sweeter.

So i was thinking the day before bottling add my stabilizers metabisulfite and sorbate then bottle the following day, after about 3 gallons stop sweeten then bottle the rest, or should i wait a day after sweetening the last couple gallons?

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Old 11-13-2012, 10:52 PM   #2
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I dose with kmeta and sorbate and backsweeten...document SG. Apply airlock. Check SG x3 over next 7-10 days to monitor for refermentation. If no change in SG you rack if you see sediment and bottle. The dry is good isn't it?

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Old 11-13-2012, 11:09 PM   #3
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Quote:
Originally Posted by saramc
I dose with kmeta and sorbate and backsweeten...document SG. Apply airlock. Check SG x3 over next 7-10 days to monitor for refermentation. If no change in SG you rack if you see sediment and bottle. The dry is good isn't it?
So probably need to bottle what i want dry after stabilizing then back sweeten the rest and wait a bit to make sure no fermentation kicks back up?

Yes i was very surprised and pleased with the taste of it! Has a very... Full taste to it?
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Old 11-14-2012, 01:12 AM   #4
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What was your recipe? I just put one together today. Mike

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Old 11-14-2012, 01:16 AM   #5
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So i was thinking the day before bottling add my stabilizers metabisulfite and sorbate then bottle the following day, after about 3 gallons stop sweeten then bottle the rest, or should i wait a day after sweetening the last couple gallons?
As saramc said, wait before sweetening the stabilized batch. A good way to do it is to stabilize, wait three days. Then sweeten, and airlock. And wait at least three days (longer is even better). If there is NO restarting of fermentation, and the wine remains perfectly clear, it's ok to bottle.

The thing is, you really need to have a smaller carboy to let this wine sit in, or two 1 gallon carboys, or something to not allow headspace at this point.
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Old 11-14-2012, 01:46 AM   #6
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6 32oz bottles of rw knudsen pure pomegranates juice
6 32oz bottles of rw knudsen pure blueberry juice
1-2 frozen grape juice
Brought up to 5 gallons and starting sg of 1.080

Let that ferment out then added about another pound or so sugar and let ferment out to make a little stronger alcohol wise :-)

Used monchtrachet yeast, pectic enzyme and thats it i believe

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Old 11-14-2012, 01:47 AM   #7
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Quote:
Originally Posted by Yooper

As saramc said, wait before sweetening the stabilized batch. A good way to do it is to stabilize, wait three days. Then sweeten, and airlock. And wait at least three days (longer is even better). If there is NO restarting of fermentation, and the wine remains perfectly clear, it's ok to bottle.

The thing is, you really need to have a smaller carboy to let this wine sit in, or two 1 gallon carboys, or something to not allow headspace at this point.
Was probably going to get some one gallons
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Old 11-14-2012, 01:48 AM   #8
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Was probably going to get some one gallons
Perfect then! A #6 stopper fits the one gallon jugs (or the 3.79 liter "Carlo Rossi" wine jugs).
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Old 11-14-2012, 02:16 AM   #9
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Thats good to know! I am fortunate enough to have a brew shop close by, write woe to me if they ever disappear!!!

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Old 11-14-2012, 03:56 PM   #10
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Thanks. Can I ask where you found the juice? Mike

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