Dear All,
Bear with me on this one, there are probably answers out there but ive looked all around and maybe need a bit of reassurance/guidance.
I made a 1gal DJ of damson wine on the 15 Sept, and having racked several times to take it off the sediments have come to a stable 1010 gravity reading today (4/11) from a SG of 1100.
Firstly, is this too sweet? if so is there anything i can do to dry it out?
also...
Should i have added a campden tablet at each racking?
Should i rack prior to degassing? (and add a campden tablet?)
Do i add sorbate prior to degassing or after? (do i need to add sorbate at all?)
do i then bottle after stabilising/degassing, and will it be ok to bottle age in my garage (considering the colder weather coming up?)
Like i say, i maybe need a little guidance as this is my first wine and ive never done this before ..
Cheers in advance, and i promise not to be a lurker anymore
Chris
Bear with me on this one, there are probably answers out there but ive looked all around and maybe need a bit of reassurance/guidance.
I made a 1gal DJ of damson wine on the 15 Sept, and having racked several times to take it off the sediments have come to a stable 1010 gravity reading today (4/11) from a SG of 1100.
Firstly, is this too sweet? if so is there anything i can do to dry it out?
also...
Should i have added a campden tablet at each racking?
Should i rack prior to degassing? (and add a campden tablet?)
Do i add sorbate prior to degassing or after? (do i need to add sorbate at all?)
do i then bottle after stabilising/degassing, and will it be ok to bottle age in my garage (considering the colder weather coming up?)
Like i say, i maybe need a little guidance as this is my first wine and ive never done this before ..
Cheers in advance, and i promise not to be a lurker anymore
Chris
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