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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Stabilizing and Clearing
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Old 12-30-2011, 04:27 AM   #1
chevs15
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Default Stabilizing and Clearing

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!!

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Old 12-30-2011, 02:38 PM   #2
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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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Old 12-30-2011, 02:51 PM   #3
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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.

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Old 12-30-2011, 11:26 PM   #4
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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.

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Old 12-30-2011, 11:28 PM   #5
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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.
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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Old 12-30-2011, 11:29 PM   #6
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Any thoughts on the taste? Where should it be at this point?

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Old 12-30-2011, 11:32 PM   #7
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Any thoughts on the taste? Where should it be at this point?
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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Old 12-31-2011, 12:03 AM   #8
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I've read about back-sweetening. Is that something I can or should do?

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Old 12-31-2011, 12:06 AM   #9
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I've read about back-sweetening. Is that something I can or should do?
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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Old 12-31-2011, 12:08 AM   #10
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It's a Vintner's Reserve... Blend of Cab Franc, Cab Sav, and Merlot. Thoughts???

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