Air lock vs plyseal?

[catfishhoward]

I have racked out of the secondary and per the recipe book I'm using says to let the 1 gallon wine bottle sit for 2 months to clear before final bottling dry or add 1/2 tsp stabilizer and back sweetening which I will be doing.

Since my wine is at 0.999 should I keep the air lock on for that 2 months or I have some polyseal caps I could use? Also should I add the 1/2 tsp stabilizer at back sweetening per the book or could I do it now?

 

[hamiltonkiler]

Stablize it when ever you are ready. Or let it ferment out then stablize, gas, wait a few days back sweeten anywhere from 1-4% total must volume a sugar slurry.

I have racked out of the secondary and per the recipe book I'm using says to let the 1 gallon wine bottle sit for 2 months to clear before final bottling dry or add 1/2 tsp stabilizer and back sweetening which I will be doing.

Since my wine is at 0.999 should I keep the air lock on for that 2 months or I have some polyseal caps I could use? Also should I add the 1/2 tsp stabilizer at back sweetening per the book or could I do it now?