chevs15

Recipes 

My wine has been in the carboy for secondary fermentation for 7-8 days. Its at .996. Should I wait the full 10 days before adding the metabisulphite and sorbate and degas? Or can I just go ahead and proceed? I'm using a Vintner's Reserve wine kit.

Thanks so much!!

brazedowl

Recipes 

Hmm... well that depends on you. Do you want to halt the fermentation at this point? If it's reached your target SG and it's the clarity you want, you can add the sorbate and proceed... these rules are more like guidelines

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DoctorCAD

Recipes 

If this is a "first" kit, I'd follow the directions to the letter.

Later, when you know what it will turn out like, you can start altering some things to see what they do. If you start by altering, you will not have a baseline to compare weather your tweak improved or destroyed the wine.

chevs15

Recipes 

Ok so I just took an SG reading and it's at .992. The instructions say .996 or less. Should I take another reading tomorrow and proceed if its the same reading? Also, I tasted the wine and it's very tart...is that normal for this stage? I like some dry wine...but this is a little much.

Yooper

Recipes 

It should be about done, but I'd wait the time stated in the directions. I've had most of my red wine kits finish at .990-.994.

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chevs15

Recipes 

Any thoughts on the taste? Where should it be at this point?

Yooper

Recipes 

It should be pretty good. I've never had one that was "tart", although they are certainly dry. If you used a good quality kit, (and the Vintner's Reserve kits are ok, usually- not great, but not terrible), it'll mellow I'm sure.

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chevs15

Recipes 

I've read about back-sweetening. Is that something I can or should do?

Yooper

Recipes 

It depends. What is your kit? Some styles will taste better in a month, but if it's "tart" now, you may want to consider sweetening after stabilizing.

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chevs15

Recipes 

It's a Vintner's Reserve... Blend of Cab Franc, Cab Sav, and Merlot. Thoughts???