I have 10 gallons of Tart cherry wine that has been in the carboy for 7 months now. Now I'm going to stabilize it with the sorbate and metabisulphite. My question is should I let this stabilize for a couple days before I start to backsweeten the wine to taste? Or can I stabilize, sweeten, and bottle all in the same day? Also whats a good method to back sweeten a tart cherry wine? This is my first batch of cherry and I'm still learning how to tweek my recipe for this type of wine.
Thanks,
Andy Foster
Thanks,
Andy Foster