Newbie needs help

[billsea]

I am making a Fontana wine kit. Pinot Noir. On day 8 the gravity was .992 so I racked, added campden, and oak. On day 30 I racked again, added more campden and removed the oak.

It is now 3 months later and I have done nothing. Just let it sit with an airlock. I got a little confused about clearing and stabilizing and degassing. I read that some say none of that is necessary if you let it sit long enough.

So my question is is it necessary to add sorbate and clarifier at this stage, and will I gain any benefit from adding it now? I may bottle now or wait another few months.

 

[RPh_Guy]

They want you to add sorbate? I definitely would not. Makes no sense.

For clarity, let it sit longer or use the fining agents. There's no right or wrong.
I'd say wait, if you're willing. It will clear with time. I usually see people say to rack again if sediment exceeds 1/4".

 

[jgmillr1]

Sorbate is only going to be necessary if you are making a sweet wine that is at risk of refermentation. You can also get some refermentation if the yeast leaves a little sugar behind that it decides to finish off when the conditions are more favorable (eg. warmer). Given that it has been 3 months, I'd bet the wine is as dry as it is going to be and does not need sorbate unless you plan to back-sweeten.

Degassing occurs over time naturally like a soda going flat after you've opened the can. After 3 months and couple rackings, your wine should be fully degassed.

Clarification helps if you plan on bottling sooner rather than later. If you plan to bottle next summer, then I'd keep the sulfites up and just let it settle out. The wine probably still has a fair amount of suspended particles now that will settle over time and with periodic rackings. Depends on how much of a rush you are in. You can clarify now and still let it settle or decide to clarify later if you aren't satisfied with gravity taking its time.

As mentioned earlier, be sure to keep sulfites up and headspace minimized.

 

[billsea]

Thanks guys!. Great info. Just what I wanted to know.

One last question. Is clarification necessary for flavor or is it just cosmetic?

 

[jgmillr1]

It is partially cosmetic that you don't want a cloudy wine in your glass. But the pragmatic aspect is that the cloudy wine means you have loads of yeast or other sediment that is muddying the flavors of your winemaking. The grape flavors, oak and subtle characteristics of your winemaking techniques are all lost behind an astringent nutty yeasty flavor.