Initial primary ferment question (total newbie)

[wburns]

At 95 days in I finally racked it this weekend and took a taste. It's drinkable but kinda bitter... SG is .995 it cleared down pretty decent so far. What can I do at this point? I was thinking about bottling this weekend as its not gassy at all

Thanks!
Will

 

[WilliamSlayer]

Well, if you want to sweeten it, add sulfites and sorbate, then let it sit for a day or so and then sweeten with whatever works best for you.

Or, you could bottle it and let it age as is. The bitterness will fade over time, so think about what you taste behind the bitterness. If those tastes seem good, then just bottling would be the way to go.

 

[Yooper]

Well, if you want to sweeten it, add sulfites and sorbate, then let it sit for a day or so and then sweeten with whatever works best for you.

Or, you could bottle it and let it age as is. The bitterness will fade over time, so think about what you taste behind the bitterness. If those tastes seem good, then just bottling would be the way to go.

That's all true. But since it's only 3 months old, and not totally clear, I'd top up and let it sit in the carboy for at least another 60 days. If there are lees present in the bottom after 60 days, it's not ready to bottle. Otherwise, all the sediment that drops out will be in your bottle and get stirred up when you pour the wine.

Rushing a wine to bottle if it isn't clear doesn't make a very good product in the end.