I have a batch of blackberry wine that I would like to stabilize now to get the alcohol content and sweetness I desire. I was going to hit it with a Campden tab, potassium sorbate and maybe Isinglass or Chitosan to help it clear. Is this what you would do?
Also, my local brew store is closed until tuesday, I would rather stabilize now not wait until tuesday. I have the Campden tabs but not the rest, any other place to get this stuff?
How old is your wine? I would hesitate to bottle until the wine has cleared, you might end up with a lot of deposits in your bottle. Darlene
The wine is done fermenting. I figured I would transfer it to a secondary until it clears. I also planed on sweetening it at this time.
The wine may be done fermenting, but it may not be done clearing. I usually wait until the wine is clear and ceases to drop a lot of sediment, before I bottle (usually around 7 months old). About a month before I bottle, I rack, stabilize, sweeten, and then let it sit for a month to see if it drops anymore sediment. Darlene
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