Yep, time to rack off the fruit, but do not stabilize until the ferment is finished, below SG 1.000. As the fermentation slows, top up the demijon or carboy. Rack off gross lees and stabilize when fermentation is finished, then you can start the clearing process.
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If you like the taste then, yes, go ahead.
However 1 glug a minute does not means it's finished. The water in the air lock should equalise, or at least not move, and no glugs at all should be happening.
Leave it for a couple more days and see if it's bubbling - you can always sweeten it back up once it's finished.Let's party
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Originally posted by yul View PostSo a couple of campden tablets then,I dont want to add sorbate as I read somewhere it adds off flavour to the wine.
as Mamgiowl says
let it finish fermenting, you can back sweeten if you want later, trying to stop active fermentations can be tricky at best.
Sorbate will only add an off flavour if it is added without sulphite at the same time. and you cannot stop fermentation by adding campden tablets.
regards
BobN.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer maker
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Originally posted by yul View PostContains 30 tablets Potassium Sorbate 800mg. Each tablet provides 180ppm in one gallon . Add 1 or 2 Campden tablets immediately prior to use.
Sorbate comes in tablet form?
I might be totally missing something here, but sorbate and campden are two different things.
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Yes both different, though the sorbate I buy is in powdered form, camden is sulphite (preserver) sorbate is fermentation stopper, never use sorbate without adding camden tablet (sulphite)Discount Home Brew Supplies
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