Bramble wine

[joiner_8]

I have made 3 gallons of bramble wine in 3 separate demijohns, the fermentation has now stopped at 990 so I am pleased with the results so far, I have racked the wine and added 1 campden tablet to each demijohn I am going to leave them for a day or two then add a wine stabiliser. The question I have is should I add the fininfs agent before storing the wine for 6 months or should I just put them away in a cool place for 6 months then if needed add finings

 

[cheapbrew]

I like to use as little chems as possible, so unless you are in a hurry I would leave it to see if it clears on its own, most do given time, and if they don't then you can use finings.

 

[joiner_8]

I have still to add the potassium sorbate add to the demijohns, so should I leave the bramble wine in the brew fridge at 21 Degs for two or three days then add the wine stabiliser.
Then leave it for another day then move to the garage where it will be a good bit cooler to assist in clearing the wine

 

[cheapbrew]

If its 990 I would stabilise and have you degassed? if not do it then leave to settle in your garage and cover it if its not dark in there and if in a few weeks its not clearing then add finings.

Question: Did you use pectolase in the beginning to help with pectin haze?

 

[tonyhibbett]

The colour fades when exposed to light, so keep it covered or in the dark.

 

[joiner_8]

Thanks for the info, what's the best way to de gas the wine in a demijohn forgot to say yes I added pectolase b4 adding the yeast

 

[Chippy_Tea]

Thanks for the info, what's the best way to de gas the wine in a demijohn forgot to say yes I added pectolase b4 adding the yeast

Have a look at this - http://www.thehomebrewforum.co.uk/showthread.php?t=48971

 

[Cwrw666]

I have still to add the potassium sorbate add to the demijohns, so should I leave the bramble wine in the brew fridge at 21 Degs for two or three days then add the wine stabiliser.
Then leave it for another day then move to the garage where it will be a good bit cooler to assist in clearing the wine

Why are you adding camden tablets and pot.sorbate ? Are you back sweetening or something?

 

[tonyhibbett]

De-gassing makes finings more effective. However, red wines clear quite quickly without fining. Moreover, if the wine is left on the sediment to mature, the flavour improves.