How long to keep in bulk?

[JonC]

I have a simple Apple juice wine I’m doing right now. Every thing is going as planned but the recipe calls for it to stay in the carboy for another 3 weeks. I transferred to the second carboy after 30 days with a S.G. of 0.992. Its been in the second carboy 5 weeks now and its still at 0.992 S.G. and is a crystal clear gold color. Can I go ahead and back Sweeten now and bottle or should I wait 3 more weeks like the recipe calls for. I'm assuming right now its just bulk ageing, fermentation is complete.
Thanks

 

[pumpkinman2012]

If the wine is crystal clear and fermentation is complete, take a sample and add a little sugar or simple syrup taste the wine, if you feel that it is ready, you can add the meta and sorbate and back sweeten.
I'd let it age a while longer, I usually let my wines age 6-12 months for whites, ciders and fruit wines, and 18-24 months for reds.
What was the starting SG?

 

[JonC]

Starting S.G. was 1.085 , I know I need to be a little more patient but I was wanting to free up the carboy for the next batch. I went ahead and added a little apple juice with a bit of sugar syrup to sweeten and bottled. I'll let it bottle age for awhile and see how it is. Have a batch of Plum going now in that carboy. Now headed to the water co and pick up a couple 5 gal jugs of water. After the water is used up they make great carboys

 

[pumpkinman2012]

Did you add the meta and sorbate before adding the syrup?

 

[JonC]

Well, yes, added the recommended amount of sorbate. But have to say I dont think I know what meta even is.....

 

[pumpkinman2012]

Meta is Potassium Metabisulfite, the same as campden. Normally you add both prior to back sweetening.

 

[JonC]

Meta is Potassium Metabisulfite, the same as campden. Normally you add both prior to back sweetening.

Now see, I know what campden is and what sorbate is but didnt know to add them both. I've been useing one or the other but never both.
SO, when back sweetening, I should be using the recomended amounts of campden tablets, and sorbate. good to know.

 

[pumpkinman2012]

The only time that you need to add sorbate is when you are going to back sweeten. The following is a basic tutorial on Potassium Metabisulfite (Meta\Campden) and Potassium Sorbate (Sorbate):

Once fermentation is complete and you rack your wine, you'll want to stabilize with potassium metabisulfite, this can be in the form of campden tablets, or in powder form, this is usually referred to as "Meta", personally, I prefer the powder form, but it is really a matter of preference, both work great.

Potassium metabisulfite is used to prevent spoilage and further fermentation by removing oxygen, by removing the oxygen it chokes off micro-organisms and will prevent them from reproducing. It will not stop a fermentation.

The only reason to add Potassium Sorbate, also known as "Sorbate" is if you plan on back sweetening the wine when fermentation has completed, it does not stop fermentation, but is used to keep wines from starting to ferment again after the fermentation has been completed, it does this by rendering micro-organisms unable to reproduce.

I hope that this helps.