stabilizing
 

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?

stabilizing
 

BooBoo,
I would not add the sorbate at this point, and would deal with the
stability issues and clarity well before adding the Sorbate, or the sugar.
You want your wine "stable and clear" before your final adjustments for
sweetness. The Sorbate is added a short while before bottling to inhibit
fermentation. (which will likely happen if you add sugar without it)HTH
John Dixon
"BooBoo" > wrote in message
news:CxFOb.35606$Ar1.34892@fed1read04...
> 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?
>
>
>

stabilizing
 

BooBoo,
Just an additional note as I re-read this thread. If you still have an
active fermentation going and the wine is not yet dry then the addition of
Sorbate will not stop the fermentation. Sorbate merely acts to prevent the
yeast from multiplying and would not be affective in "stopping" a
fermentation at any given level. Many clarity issues will take care of
themselves with time as well. I have made Rasperry wine a couple of times,
and if my memory serves me right I didn't use any fining materials to
clarify. HTH
John Dixon
"J Dixon" > wrote in message
t...
> BooBoo,
> I would not add the sorbate at this point, and would deal with the
> stability issues and clarity well before adding the Sorbate, or the sugar.
> You want your wine "stable and clear" before your final adjustments for
> sweetness. The Sorbate is added a short while before bottling to inhibit
> fermentation. (which will likely happen if you add sugar without it)HTH
> John Dixon
> "BooBoo" > wrote in message
> news:CxFOb.35606$Ar1.34892@fed1read04...
> > 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?
> >
> >
> >
>
>

stabilizing
 

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

"BooBoo" > wrote in message
news:CxFOb.35606$Ar1.34892@fed1read04...
> 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?
>
>
>

stabilizing
 

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.



"Dar V" > wrote in message
...
> 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
>
> "BooBoo" > wrote in message
> news:CxFOb.35606$Ar1.34892@fed1read04...
> > 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?
> >
> >
> >
>
>

stabilizing
 

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

"BooBoo" > wrote in message
news:AHVOb.40215$Ar1.35626@fed1read04...
> The wine is done fermenting. I figured I would transfer it to a secondary
> until it clears. I also planed on sweetening it at this time.
>
>
>
> "Dar V" > wrote in message
> ...
> > How old is your wine? I would hesitate to bottle until the wine has
> > cleared, you might end up with a lot of deposits in your bottle.
> > Darlene
> >
> > "BooBoo" > wrote in message
> > news:CxFOb.35606$Ar1.34892@fed1read04...
> > > 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?
> > >
> > >
> > >
> >
> >
>
>