I have 2 batches of wine in secondary that have reached my desired final gravity. What is best method to stabilize before a tertiary for clarification? Both were fermented in mid 70s per manufacturer specs. I have now dropped temp controller to 55 to aid in this. What’s next?
Hello? Tapatalk tells me that there is one reply to my request, but I can’t see it. Does anyone have any advice for me on this?
Since nobody has responded, I’m going to say metabisulfite. Don’t ask me how much.
Thank you
I put in 100 ppm of SO2. 1/4 teaspoon in 5 gallons will give you about 50 ppm.
J
I’ve had Tapatalk do this to me too. I think it’s a glitch in the latest version.