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Old 10-01-2012, 10:00 PM   #31
Yooper
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It'll be less sour/tart as it ages. When you're ready to bottle, you can sweeten it after stabilizing if it's too tart for you.

Make sure it's topped up (no headspace) and let it clear, and it'll improve quite a lot in the next several months. Rack whenever lees are 1/4" thick, or if you have any lees at all at the end of 60 days.
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Old 10-01-2012, 10:22 PM   #32
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Quote:
Originally Posted by Yooper View Post
It'll be less sour/tart as it ages. When you're ready to bottle, you can sweeten it after stabilizing if it's too tart for you.

Make sure it's topped up (no headspace) and let it clear, and it'll improve quite a lot in the next several months. Rack whenever lees are 1/4" thick, or if you have any lees at all at the end of 60 days.
Ok, that sounds fairly straight forward.

One question, What does "stabilizing" mean. I've done some searching and it seems to have a variety of meanings, I can't nail down exactly what it would mean in regards to this wine?

Thanks!

 
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Old 10-02-2012, 02:14 AM   #33
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Quote:
Originally Posted by dEMOiSEllE74 View Post

So what is in the right carboy?

 
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Old 10-02-2012, 02:26 AM   #34
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Quote:
Originally Posted by IXVolt View Post
Ok, that sounds fairly straight forward.

One question, What does "stabilizing" mean. I've done some searching and it seems to have a variety of meanings, I can't nail down exactly what it would mean in regards to this wine?

Thanks!
"Stabilizing" means making sure fermentation doesn't restart after bottling.
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Old 10-02-2012, 05:17 PM   #36
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Quote:
Originally Posted by Yooper View Post
"Stabilizing" means making sure fermentation doesn't restart after bottling.
Oh... didn't realize it was that simple.

 
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Old 10-02-2012, 08:26 PM   #37
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Originally Posted by daugenet View Post
So what is in the right carboy?
It's a batch of skeeter pee

 
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Old 10-02-2012, 11:44 PM   #38
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You might be able to save this batch. Depending on the amount of sugar you added. How much did you add?

 
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