Options for my 5 gallons of Concords?

[Lpb]

Well I completed fermenting 5 gallons of Concords to .990 and placed in glass carboy. Added campdens but did not check acid levels. Also not sure if should top off-lacking a little over a quart to neck. Looking for clarity on these and if I should go back and check acidity or any other additions.

 

[winemaker81]

Welcome to WMT!

The level in your carboy is too low -- use a compatible wine and top up within 3" of the stopper, most dry reds will work. Too much space will lead to oxidation.

Checking pH is useful, although at bottling time I adjust acid by taste.

 

[sour_grapes]

Welcome to WMT!

 

[David Violante]

Welcome to WMT!

 

[Jusatele]

Once you have been in the hobby a while you will realize that having other finished wines around can help with a lot of things that happen

ok let me explain that, if you need to top off a carboy it kind of matters what you use. If you use water then you are watering down the wine, Using a wine will allow the wine to stay at alcohol level, it can affect the taste a bit but I do not think a Concord will be changed by so little of an addition.

I have even used a bit of grape juice to maintain taste when topping up. Remember to keep notes to refer to, Having that knowledge base to refer back on is invaluable.

 

[Lpb]

Welcome to WMT!

The level in your carboy is too low -- use a compatible wine and top up within 3" of the stopper, most dry reds will work. Too much space will lead to oxidation.

Checking pH is useful, although at bottling time I adjust acid by taste.

N

Once you have been in the hobby a while you will realize that having other finished wines around can help with a lot of things that happen

ok let me explain that, if you need to top off a carboy it kind of matters what you use. If you use water then you are watering down the wine, Using a wine will allow the wine to stay at alcohol level, it can affect the taste a bit but I do not think a Concord will be changed by so little of an addition.

I have even used a bit of grape juice to maintain taste when topping up. Remember to keep notes to refer to, Having that knowledge base to refer back on is invaluable.

Great. If I use a sweet wine will it start to ferment again? Or if I use a grape juice would I use Camden tablet to assure no refermentation? I already stabilized with campdens
last week when added to carboy.

 

[Lpb]

Winemaker81. Thanks for your response. I have an acid test kit but have not used before. So testing before bottling and making adjustments accordingly is ok? I was going to age in bulk for about 3 months but trying to decide if I should clear before storage?? Only transferred from fermentation once when it was .990. Added campdens. Should I add a clearing agent? Less chemicals is best for me. What are your recommendations? Especially if I add a bottle or 2 of wine. I have a bottle of last years cranberry sweet wine left. Sorry, I do not have restraint to wait 2 years for aged wine.... Giveaways and self constraint is a problem.

 

[winemaker81]

eat. If I use a sweet wine will it start to ferment again? Or if I use a grape juice would I use Camden tablet to assure no refermentation? I already stabilized with campdens
last week when added to carboy.

K-meta (Campden) does not prevent fermentation nor stabilize a wine. To stabilize a wine you need potassium sorbate + K-meta.

If you add sugar in any form to the wine, it will probably restart the ferment.

 

[winemaker81]

While in the past I used some fining agents, I now recommend time, as it has no side effects. Most wines will clear on their own.

Develop patience. Winemaking is a procrastinator's hobby

And make more wine. Seriously. The only way to age wine is to make more than you drink.

 

[Jusatele]

Develop patience. Winemaking is a procrastinator's hobby

truer words have never been spoken