On Jun 9, 4:52 am, Joe Sallustio > wrote:
> I'm a little surprised you are still throwing a gooey sediment; this
> wine smells like grapes, right? (No stink is what I mean). Concord
> is grapey stuff.
>
> I make sweet wine for other so identify with your situation. Tom S
> hated sorbate and I usually come around to his camp; he never led me
> wrong. Since you need to let this clear a bit anyway I am going to
> try hot bottling and will post the results. The idea is to bottle the
> wine 'warm' and let it cool slowly, the long contact time kills the
> yeast. I have some extra mediocre Riesling I'm willing to experiment
> with. I'll post the results.
>
> It will be a little early for you to take advantage of if it works out
> but you do have other options.
>
> You can bottle it all dry, then take half a bottle and fill the rest
> with sugar. Shake it until it dissolves, it will. (Yes, I'm
> serious.) That syrup will keep for months in the fridge. She can
> back-sweeten her wine to whatever level she likes and both of you are
> happy. When she runs out of syrup, use the last half of the bottle
> she opened to make more.
>
> Sorbate can be problematic; it's commonly by home-winemakers used but
> I think it's more trouble than it's worth.
>
> Joe

thanks joe...yeah it smells grapey.