roberto188
Active Member
I have a batch of pineapple wine that has been racked 3 times over the course of 4 months and has sat in a refrigerator for about 2 months at about 37 degrees. I sampled some yesterday and added 3 grams of sugar to 6 fl oz of wine and it was AMAZING! My question is, after 2 months in a fridge, do I need to add potassium sorbate to stabilize or can i just back sweeten and bottle? Will the POT SORB add a lot of flavor to the wine? It tastes so perfect right now, I don't want to screw up the flavor.