How to Make Wine – Step 3 – Stabilizing
Andy Watkins from Lakeland Winery explains how to check the specific gravity of your wine with a hydrometer to assure complete fermentation. He adds potassium metabisulfate and potassium sorbate to the carboy and stirs vigorously. These ingredients will help sterilize and protect against re-fermentation after bottling. A natural fining agent is also added to settle the must.
25 Responses to How to Make Wine – Step 3 – Stabilizing
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Eh? So humans make Wine and Carbon Dioxide is released? I have a solution! Plant more trees. ._.”
kennylee12313
December 16, 2011 at 10:27 am
If your wine is dry and has no residual sugar, why do you use sorbate? It can add off flavors to your wine. I only use sorbate if absolutely necessary.
GreginND
December 16, 2011 at 11:22 am
what happens if yeast continues to grow
??
happee1
December 16, 2011 at 12:05 pm
1:03 and Boom goes the Dynamite!
StarChildGME
December 16, 2011 at 12:35 pm
I have watched your video..It is great.
I have 2 questions. I made a white sauvignon ( I use the kit Vino) The wine hasn’t turn white and has been sitting since Aug 25 at the right room temperature. What can I add to it to make it clear? Could I have taken out to much CO2?
Thank you
rlagi1
December 16, 2011 at 12:53 pm
Great video’s I have been enjoying the whole set, just a small idea I saw a guy on here using a power drill with some type of long bit on it to stir it, maby it would make your process a little easier or quicker? Thank you again for the information.
will3482
December 16, 2011 at 1:27 pm
i like when he says “certified oak stick” funny 😀
00Jesusrocks
December 16, 2011 at 1:59 pm
I love this guy! Andy is a kind and wise soul!
adamfilmmaker
December 16, 2011 at 2:46 pm
@losermonster Oh true. That’s not bad then.
24okay
December 16, 2011 at 3:20 pm
@24okay So far by my calculations he did 15 minutes of work in 3 weeks, including all the explaining.
losermonster
December 16, 2011 at 3:40 pm
seems like a lot of work and a lot of time for just 6 gallons of wine… 🙁
24okay
December 16, 2011 at 4:08 pm
Notice how all cool things (wine, hot blondes, Ferraris) produce CO2?
Al Gore wants to take ’em away from you.
BlueStateChronicle
December 16, 2011 at 4:37 pm
@awatkins3 Not a problem good sir. I just don’t buy into the “man made Global warming” is all. Your videos are good though.
29Kolsen
December 16, 2011 at 5:36 pm
@jmee266
The additives are natural and allow me to make the wine in 5-6 weeks as opposed to months. If racking alone doesn’t clarify the wine you will need to add something to precipitate solids.
awatkins3
December 16, 2011 at 6:26 pm
@chali1006
Not degassing wine makes it more difficult to settle suspended particles, and leaves a carbonated taste in the wine.
awatkins3
December 16, 2011 at 6:40 pm
@29Kolsen
I realize you are correct…my joke fell flat I guess.
awatkins3
December 16, 2011 at 7:33 pm
Could have done without the Greenhouse comment! Don’t worry fella Water vapor contributes to the greenhouse bull crap far far far far more. Like 10000 times more than co2.
29Kolsen
December 16, 2011 at 8:17 pm
Fizzy Wine = Champagne
KingMKLA
December 16, 2011 at 8:27 pm
@SororThothma And the wine went bad within several months. If it wasnt drank soon it spoiled. Its why port wine was created. They fortified it up to 20% ABV so it would keep. Also most wine yeast will not ferment up to 20% ABV and dye off around 14-15%
Adol666
December 16, 2011 at 8:29 pm
@hopcup1 Obviously you dont know much about wine or the wine industry then making then. ALL Commercial wine has Sulfites in it as does rasins, apricots, almost anything dryed even frozen orange juice. Its harmless
Adol666
December 16, 2011 at 8:31 pm
yeast dies when the alcohol level reachs 13-14 %….
caprinodust
December 16, 2011 at 8:52 pm
wow, we could use a little greenhouse effect here in Napa Valley…lost 20% of 2010 harvest due to cold temps…..
MrThomasCharles
December 16, 2011 at 8:56 pm
I’m paranoid about sterilization. I would not use a wooden spoon or wooden stirring utensil in my wines. Wood is difficult to sterilize.
I’ll stick to food-grade plastic stirring devices that have been treated with sterilant and rinsed, thank you.
bigduggieface
December 16, 2011 at 9:22 pm
Hey is it harmful or dangerous not to degas the wine? Thank You 😀
chali1006
December 16, 2011 at 9:24 pm
Hey is it harmful or dangerous not to degas the wine? Thank You 😀
chali1006
December 16, 2011 at 9:37 pm