It's your wine and your tastebuds, part of what's cool about making your own
wine is to make it so you and yours like it. Good-luck.
Darlene

"snpm" > wrote in message
oups.com...
> On Jun 7, 5:31 pm, "Dar V" > wrote:
>> Hi Dave,
>> It might be dry enough, but I guess I'm concerned about the amount of
>> sediment left in the wine if it hasn't been racked enough. I follow
>> Jack's
>> advice; rack, sorbate, and let sit for at least 10 days before bottling,
>> but
>> this is usually after the Welchs has sat for 7 months and been racked 2-3
>> times already.
>> Darlene
>>
>> "Dave Allison" > wrote in message
>>
>> ...
>>
>>
>>
>> > I'd rack, then sorbate, then let sit for a few days, then bottle.
>> > .993 is dry enough for a welches!
>>
>> > DAve
>>
>> > Dar V wrote:
>> >> How old is the wine and how many times have you racked it?
>> >> Darlene
>>
>> >> "snpm" > wrote in message
>> groups.com...
>> >>> I have a welches concord 6 gallon going for the wife. SG has been 993
>> >>> for weeks, but every morning there is still a trace ring of bubbles
>> >>> on
>> >>> the surface of the demijohn. It has been racked once, and appears not
>> >>> to have a heavy sediment at this point as none is realy visible, but
>> >>> obviously, this is concord so its a bit dark.
>>
>> >>> I want to sorbate. My wife wants to drink her plonk, and I need to
>> >>> use
>> >>> up some bottles...the bubbles worry me enough to hope sorbating will
>> >>> help insure against exploding vino. I have a house full of little
>> >>> kids.
>>
>> >>> My question is this: should I rack before sorbating? If I sorbate as-
>> >>> is, will the stirring to distribute the sorbate throw the sediment up
>> >>> so badly that I might have to wait a really long time before I have a
>> >>> clear wine again?
>>
>> >>> Thanks
>>
>> >>> Sean- Hide quoted text -
>>
>> - Show quoted text -
>
> I dont anticipate huge sediment in the wine at this point, that would
> be a first. I will take a glass off and check it out, and if all is
> halfway decent, proceed to rack and sorabte and wait and bottle. Its
> maybe three months old. In there somewhere. I craft artisan wine this
> will not be, you understand.
>
> Thanks guys
>