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Old 11-20-2010, 07:46 PM   #1
Sep 2009
SIDNEY, ohio
Posts: 3,524
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I have a batch of wine that has been in fermentor for a few months... it is clear and the gravity has been steady for a couple of months. The issue is the gravity is very high. I have tried everything except repitching more yeast. I have decided to go ahead and bottle as is since we tasted it and it is super sweet but good. Do I have to sulphite and sorbate since the yeast are apprently dead? Or is it better safe than sorry?

Originally Posted by Mikethepoolguy View Post
I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.

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Old 11-20-2010, 08:32 PM   #2
Mar 2010
Pittsburgh, PA
Posts: 1,255
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If it's been steady for a few months then there's probably no need, but of course you could play it safe if you want to.

A particular love for ancient, obsolete, or lesser-known style from both the US and abroad.

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Old 11-20-2010, 08:49 PM   #3
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Jun 2006
UP of Michigan, Winter Texan
Posts: 68,513
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It would depend on several things- the yeast strain, the OG and the current SG. If I was certain that fermentation would not restart, then I'd bottle. I'd probably still stabilize though.
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Old 11-20-2010, 09:34 PM   #4
Nov 2008
Posts: 211
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Yes agree with Yooper, just not worth the mess...

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