Stabilizing

It might help us to know how old the wine is, and what's your final SG? Darlene

Sorry, I don't have the readings here at work, but I seem to recall that the SG was 0.992 or thereabouts. I started it about 6 or 7 weeks ago, and racked it off the sediment about 3 weeks ago, as it had stopped fermenting and was very clear already.

I appreciate it may be a little early to consider bottling it, but it'll be about 10 or 11 weeks old after christmas, and it hasn't blown a bubble or dropped any sediment in 3 weeks.

HTH.

Cheers, Jon.

With an SG that low it should not need stabilizing. But I agree with Darlene, it is really young for bottling. Even if it is clear it could throw some sediment of some sort. Besides, it will age better in bulk. Check tomato wine recipes on Jack's site. He is one of the best sources I have found for how young a wine should be bottled or drunk.

Ray

Cheers Darlene (and Ray).

I can't remember where I got the recipe from, but I printed it out, and it says to rack a couple of times (every 30 days), stabilise, wait

I'm all up for waiting, but I'm fairly new to this sport and I'm probably a little impatient at the moment. The plan with all of the wine I make will be to bottle, consume half and store the rest for a long time (6mnths - year).

I mean, how else am I gonna be able to tell how much better it gets in

Thanks again though, I'll re-rack after christmas and leave it for as long as I can.

j.

It's a 1 gallon batch, it's got no sediment in it at all, and it's about 1 inch from the bottom of the airlock bung. it's an imperial gallon though, which might make a difference?

I'm guessing that there's no real need to rack the wine unless it's dropping sediment, so it might be an idea to leave it be for as long as possible in its current container (glass demijohn w/ airlock)?

Thanks for the help, it's very much appreciated. Let's hope impatience doesn't get the better of me; It has an unbeaten record to date. ;o)