How long after stabilizing to back sweeten

[catfishhoward]

Can I back sweeten and bottle 2 months after stabilizing without adding anymore stabilizer at sweetening time?

I was going to add Bentonite at the same time of stabilizing and let it sit till Christmas. I have Sparkolloid as well but from what I've read you have to wait a longer time for the wine to settle so you don't have settlement in the bottles, some said up to 6 months? Has anyone ever used Bentonite and Sparkolloid at the same time?

 

[jgmillr1]

As for the fining agents, if you are just looking to clear the wine you can look at the "super-kleer" set of kieselsol and chitosan that will protein-stabilize and do a decent job of settling your yeast in your wine fairly quickly. If this is a recently fermented batch be sure to rack it to aid with the degassing of the wine. These are probably your best bets. Bentonite works fine but is best added during fermentation and you are correct that sparkolloid can take a while to fully settle.

The sorbate stabilizer can be added at any time but you'll need to be add it with sulfites and be sure you keep your sulfite levels up for bottling. Once you've added the sorbate, you are good and do not need to add more stabilizer later. I would add the sweetener after you've fined, settled, racked your wine and are getting close to bottling.

 

[catfishhoward]

As for the fining agents, if you are just looking to clear the wine you can look at the "super-kleer" set of kieselsol and chitosan that will protein-stabilize and do a decent job of settling your yeast in your wine fairly quickly. If this is a recently fermented batch be sure to rack it to aid with the degassing of the wine. These are probably your best bets. Bentonite works fine but is best added during fermentation and you are correct that sparkolloid can take a while to fully settle.

The sorbate stabilizer can be added at any time but you'll need to be add it with sulfites and be sure you keep your sulfite levels up for bottling. Once you've added the sorbate, you are good and do not need to add more stabilizer later. I would add the sweetener after you've fined, settled, racked your wine and are getting close to bottling.

Should I add the 1 campden tablet when adding the stabilizer and 1 at bottling 2 months later?

 

[jgmillr1]

Yes, that is a good plan

 

[Coffee49]

I have had success waiting to back sweeten after 10 months, just prior to bottling, that way wine suspension has dissipated and clearing has occurred on it's own. Back sweeten in the Brew pail and toss a pinch of sullphite in just before filling bottles. I have had no corks pop after the 10 month mark