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Old 11-20-2010, 07:46 PM   #1
OHIOSTEVE
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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?
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Old 11-20-2010, 08:32 PM   #2
shanecb
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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.
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Old 11-20-2010, 08:49 PM   #3
Yooper
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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
Turnerdude1
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Yes agree with Yooper, just not worth the mess...

 
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