I've got a 5 gallon batch of dry black currant wine ready to bottl
shortly. It is very dry and clear. I added sorbate a few days ago bu I was wondering at what temp and how long I should cold stabalize. Secondly I would like to bottle half dry and sweeten the other hal with conditioner. Could I bottle the first half then add sweetene stir and bottle the other half. My concern is when I bottle th sweetened wine I will have stirred the sediment from cold stabalizing. I am going to filter as well so it may not be a problem.
Thank
-- camelot