No use in adding bentonite now.......I would add finings again.......kiosell.......stir......chitosan....stir.....if you can get them......then I would put it in a cold spot.....not fridge could and see if it will fall out to the bottom in which case you can rack it off!
Sulphite and sorbate for sure and then you can back sweeten with just about anything! Wine conditioner would be ideal, but if you have ever tasted it....I would say clear corn syrup is very close.....add slowly....and taste often....you'll be surprised how little is needed in a 23 litre batch...
I would definitely encourage you to start fermentation in a pail and then rack to carboy for ferm 2!.....pails are cheap and you get a broader yeast pitch in a pail!....curious about kegging your finished wine?.....you will have to let me know how that works for you!.....Vintners reserve are...
I agree that barometric pressure does play apart in the wine making process!....it usually comes into play at stabil for me....some wines will spill over at the sheer site of sulphite on some days.....forget about stirring for a long while!.....I always blame it on the pressure....because I...
I second The 6 gal...that is what I use at the store!.....syphoning is easy!....are you planning on filtering your wine?....I will also say that I keep my fermentation room at 72 F and always hit my sgs for ferm 2 in 6-9 days!....I will caution from leaving in the carboys for extended periods as...