Please give input.

[Oneoffcustom]

So far I have been fermenting strawberry wine. The fermentation stopped all the way dry at .9. I racked wine to a new carboy and added 3 crushed campden tablets to the 3 gallon batch. I have ordered potassium sorbate, stabilizer, sparkoloid, and extracts.

My question is being only two moths old and still going through clearing stages to rid it of the yeast, should I add in the potassium sorbate as well?


Sent from my iPhone using Home Brew

 

[Arpolis]

Sorbate is only needed if you plan to add more strawberries or sugar. If not then skip the sorbate. There is no need to stabilize the wine.

 

[Oneoffcustom]

I do plan on back sweetening. That's why I grabbed the sorbate.


Sent from my iPhone using Home Brew

 

[newbiewinemaker]

After the wine has cleared I would rack it to a clean Carboy and then add sorbate. Follow the recommended dosage on the bottle. Wait 24 hours and then backsweeten. Wait another 24 - 48 hours and then you can bottle.

Good Luck!