Ounce Stabalized, Always Stabalized?

[yeastluvr]

I stabalized my wine with sorbate and campden a little over a month ago in hopes to bottle shortly after. Long story short, I disturbed some sediment on the bottom and have been waiting for it to clear again. Question is if there is a time frame to add your sweetner to your wine, or can you stabalize and sweeten it as far down the road as you want. I would assume if the yeast is killed off, it wouldn't matter if its next week or next year?

 

[Yooper]

I stabalized my wine with sorbate and campden a little over a month ago in hopes to bottle shortly after. Long story short, I disturbed some sediment on the bottom and have been waiting for it to clear again. Question is if there is a time frame to add your sweetner to your wine, or can you stabalize and sweeten it as far down the road as you want. I would assume if the yeast is killed off, it wouldn't matter if its next week or next year?

First of all, stabilizer doesn't kill the yeast. What it does is keep it from reproducing, so it inhibits re-fermentation when sweetener is added. That's just a subtle difference I know, but the yeast is not dead. I think that's an important distinction for new winemakers to be aware of.

So, once it's stabilized, you don't have to re-add any more stabilizer when you sweeten or bottle.