kevinstan
Well-Known Member
- Joined
- Oct 18, 2012
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- 158
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I usually make wines from frozen concentrates to drink young. I have 6 one gallon batches that just finished and it is more than I can drink at one time. I have a corker and want to bottle some of this, but I don't want bottle bombs or any suprise explosions. I have heard to use campden tablets at 1 per gallon, and then I have heard to use several other things like wine stabilizer, or conditioner. Can someone tell me how I can safely make this young 2 month old wine ok to bottle up ? I don't want it to restart fermentation and blow any corks. I read so many different things I figured I would ask here for some straight answers. Thanks in advance!