Is it time to sulfite/sorbate?

[Corey73]

Sassafras has been at .997 for 9 days. Reracked again last night and it is very clear. I want to let it finish clearing on its own. Do i go ahead and sulfite/sorbate? Also, nothing is happening in the airlock, can i put a solid bung in once I stabilize to bulk age or do I need to keep under airlock?

 

[winemaker_3352]

Are you planning on sweetening it? If so - then yes - add k-meta and sorbate. If not - you can just add k-meta.

You can add both if you want to - shouldn't harm anything.

Leave the airlock on when bulk aging - as the wine degasses it lets out CO2 - the airlock will allow it to be released.

 

[Runningwolf]

100% ditto to what jon said

 

[Corey73]

I like the way it tastes now , so I don't plan to backsweeten. My recipe just says to "stabilize" . How much k-meta and how much sorbate... it's 5 gallons

 

[winemaker_3352]

K-meta 1/4 tsp per 5-6 gallons.

Sorbate is 1/2 tsp per gallon - so 2 1/2 tsps.

 

[Corey73]

as always , thanks guys. Y'all rock

 

[closetwine]

Yeah they're 100% right! Congrats on the masterpiece!

 

[Corey73]

Okay, here's the next question, who on here wants to be a guinnea pig. i am willing to send out a few bottleswhen it's finished if i can get honest feedback. Anybody?. I will only have a few sooo, Anybody?

 

[Wade E]

Dont even know what it is. Do you have an sg reading for where it is now? If its above 1.000 I would also use the sorbate just incase, if below and your not sweetening then just the sulfite is fine. Just for common knowledge, when your wine is finished fermenting you really should add the sulfite then to protect your wine as fermentation will burn off any sulfites added in the begining if any was even used.