Stabilizing

Do you guys stabilize every batch before bottling? I currently have not, and to the best of my knowledge it seems fine. I don't know if I am going to incur problems down the line or not though.

Do you only stabilize for back sweetening? I have not back sweetened as of yet. To the best of my knowledge, the only way to reliably stabilize is to do it with Sorbate, or other tasty chemicals or pasteurizing?

Thoughts? Thanks in advance.

 

my first batch of wine, i did not stabilize..i did not know I was suppose to.
i did back sweeten.
3 mos later corks were blowing and a few lady freinds pretty mad...guess they had carpet.
I cant tell the diffrence when i add campden/sorbate...
I can tell the diffrence when a cork blows..

 

I know that you are have to stabilize when adding more ferment-able sugars. I am just inquiring if you are not going to add anymore fermentables.

 

If you do not add Campden, how long would you estimate the shelf life to be? I understand that there are many variables, but best guess. In years.

I would like to start making big wines and meads. That's actually why I am asking.

Let me reiterate what I interpreted. Add Campden every other racking, and at bottling when it's a dry wine. If its requiring back sweetening, same process but add sulfite as well to stabilize (one time), prior to sweetening? Thank you very much for your help.

 

Wow. Good info, yooper. Thanks a lot! I had no idea. Looks like I will be adopting this as my normal routine.

 

Ok; so I just added three Campden tablets, crushed to my three gallons of Rainier Cherry wine. It started foaming, bubbling like crazy. Normal? But only lasted a few minutes. I actually put my hand over the airlock and slowed the release of the air, so it didn't puke.

Tasted it just before adding. Tastes great! Ready to bottle actually.

 

Another question, if you don't mind. This is directly at the mentioned cherry wine.

I tasted it, I like it and would drink as is. I added the Campden like I mentioned. What I am wondering is, when can I drink it after bottling? Does the Campden impart a temporary flavor after immediately adding? I would imagine so anyway. How long does it take for it to settle out if so?

 

Wonderfully helpful!

Mix the Campden in water or wine. Then add, perfect.

For fear of bottle shock, I have always waited two months or so before uncorking a bottle.

I have just under a dozen batches under my belt, so learning is heavy at work here. I do learn a lot with each batch. That's why I almost constantly have at least a few going at all times.


As usual with your post's that I have read, you have been most helpful. You are a great asset. Thanks again!

 

i usually crush my campden tablets, draw off a little wine add and mix well, then add to my wine.

 

One final question, Yooper; Lets say you are ready to bottle a batch. You add Campden using the described methods. After it is added, how long do you wait to bottle? A fella here at work said that some of the Campden will settle out so he waited a bit before bottling. Do you have a "standard" amount of time? Or was that the 60 days you mentioned earlier?

Thanks!

 

This thread is incredibly helpful. It has answered many questions I've had about the stabilizing process that I just followed and didn't really understand until now!

Thanks Yooper!

 

that stuff does stink, and if i get any on my hands , i swear i can taste it...
but it works great in the wine..

 

Yooper, great stuff! You have added quite a bit to my wine knowledge.

Infinite thanks, all my wine from here on out will be benefiting from this info.