TedLarsen
Well-Known Member
I have a batch of Cabernet Sauvignon (grape juice from Chile) working.
It's clearing nicely. About one month after transferring to the secondary, I racked it again and started malolactic fermentation about 2 months ago.
It's nicely clear (and a gorgeous purple color). I want to rack it -- probably for the last time -- at the end of the month.
I'm a little confused about stabilizing it, though. I have read some confusing reports on whether sorbate would ruin it after malolactic. Should I just stabilize it with campden tablets at this next racking?
I figure then to degas and bottle it after a couple more months. Does that make sense?
It's clearing nicely. About one month after transferring to the secondary, I racked it again and started malolactic fermentation about 2 months ago.
It's nicely clear (and a gorgeous purple color). I want to rack it -- probably for the last time -- at the end of the month.
I'm a little confused about stabilizing it, though. I have read some confusing reports on whether sorbate would ruin it after malolactic. Should I just stabilize it with campden tablets at this next racking?
I figure then to degas and bottle it after a couple more months. Does that make sense?