Racking, clearing, and backsweetening - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Racking, clearing, and backsweetening

Reply
 
Thread Tools
Old 09-28-2012, 01:23 PM   #1
detlion1643
Recipes 
 
May 2012
Erie, PA
Posts: 143
Liked 13 Times on 11 Posts



I currently have a 5 gallon batch of strawberry concentrate wine that wasn't noted how it was made ...

I remember it used 5 cans of concentrate, at least 2lbs of sugar (maybe like 2.5ish as I ran out of it), and water to near the top of the neck of a 5 gallon better bottle. Pitched montrachet yeast on 8/27. It's been in the primary since then.

The reason for posting though is to ask a couple questions regarding after fermentation:
1. I'm planning to splash rack it this weekend. Should I rack onto dissolved campden and/or sorbate (currently only have campden)?
2. If I want to try to speed up clearing (if it can) or faster dropping of lees, is any method of finings better than others?
3. If I'm planning to backsweeten at bottling with another can or 2 of concentrate, would that effect having anymore sediment while bottle aging?
3a. Might it be better to stabilize while racking, backsweeten a couple dayas later, and let age (racking if needed), avoiding bottling for a while?

 
Reply With Quote
Old 09-28-2012, 01:27 PM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,231
Liked 7732 Times on 5426 Posts


Quote:
Originally Posted by detlion1643 View Post
I currently have a 5 gallon batch of strawberry concentrate wine that wasn't noted how it was made ...

I remember it used 5 cans of concentrate, at least 2lbs of sugar (maybe like 2.5ish as I ran out of it), and water to near the top of the neck of a 5 gallon better bottle. Pitched montrachet yeast on 8/27. It's been in the primary since then.

The reason for posting though is to ask a couple questions regarding after fermentation:
1. I'm planning to splash rack it this weekend. Should I rack onto dissolved campden and/or sorbate (currently only have campden)?
2. If I want to try to speed up clearing (if it can) or faster dropping of lees, is any method of finings better than others?
3. If I'm planning to backsweeten at bottling with another can or 2 of concentrate, would that effect having anymore sediment while bottle aging?
3a. Might it be better to stabilize while racking, backsweeten a couple dayas later, and let age (racking if needed), avoiding bottling for a while?
1. Why? If it's sulfury and a problem, fine. Then don't go on with the rest of the steps. If the wine is in good shape, then definitely don't splash rack!
Don't stabilize if it needs splash racking. That's an issue. Also, don't use the sorbate until the wine is perfectly clear and no longer dropping ANY sediment.
2. Stick it in the fridge. That's the best fining you can imagine!
3. Not if it's stabilized properly
4. Yes, that's what I'd do. But don't stabilize until it's ready to stabilize (see #1).
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Backsweetening and Stabilization Question rager24 Winemaking Forum 2 07-20-2012 04:36 PM
Apfelwein Backsweetening CliffMongoloid Winemaking Forum 18 06-23-2012 02:45 AM
Clearing after clearing (a skeeterpee question) Tw0fish Winemaking Forum 2 03-13-2012 01:16 PM
Backsweetening and lowering ABV?? Brewkowski Winemaking Forum 1 08-25-2011 06:13 PM
Res. Sweetness via Backsweetening or high OG??? Brewkowski Winemaking Forum 7 11-17-2010 07:48 PM


Forum Jump