Wine kit instructions

The first two are fining agents iirc. The second will probably be a mix of sulphite and sorbate. Personally, I'd leave it at least 2 months before adding them, depends on how fast you want to drink your wine. It won't hurt the wine and will probably improve it. You may not even need the fining agents.

If you want to add them now, I'd add the fining agents (at the same time I think) and stir. After a few days rack the wine off any sediment and add the stabiliser and stir in. A few days later bottle it.

Chitosan, Kieseltol and "stabilizer", if memory serves me correclt.y

(and how did my sig reappear after I deleted it??)

alien wrote:

When the Fermentation has completed, rack off into a sanitised container and add the contents of the stabiliser package. Stir vigorously for several minutes -- this is to remove the gas from the newly fermented wine. Repeat the stirring/shaking about 3 times in the day until all/most of the CO2 is removed. Leave to rest ( under fermentation lock) for a day.

Then add the contents of the Kieselsol package to the wine, give a short stir in and then leave for another day. Then add the contents of the Chitosan package to the wine and stir it in briefly ( and gently). Refit the fermentation lock and move to a cool storage place to clear. It should take about 3 days to a week.

It is important to do it that way round -- it is something to do with positive and negative ions in the fining materials -- I forget the details! However it is a very effective way of fining your wine and you should finish up with a crystal clear wine

I would then rack off into a newly sanitised carboy, top up with a similar wine to within about 2 cms of the bung and leave for a couple of months before bottling and drinking. HTH

You're a star. Thanks.