Forgot to stabilise

[chrissyr63]

Hi

have just racked off a juice wine - it had been fermenting for 2 weeks and went from 1.080 to 0.994.
I added 1 campden tablets per 5 lts and also added Kwik Clear finings but no stabiliser. I won't be able to do anything with the wine until Wednesday (3 days) should I add the stabiliser then or just leave it?
I assume I can rack the cleared wine and add it and then bottle straigh away?

C

 

[Dutto]

I would just leave it in the DJ until Wednesday and then add the stabiliser before bottling.

I've never actually used a stabiliser but I have often left wine sat in the DJ for months after adding a Campden Tablet and none of them have come to any harm. :thumb: :thumb:

 

[Chippy_Tea]

As Dutto says you can add it later, you may want to rack again as you are going to stir the sediment up again.

 

[chrissyr63]

thanks for the replies.
I have it in a beer bucket with a lid at the moment (it is about 22lts). Has been degassed and finings added so if it is cleared by Wednesday I will siphon off into my bottling bucket, add the stabiliser and then bottle.

 

[BeerCat]

Dont you have to leave it a day after adding stabiliser or does it not matter if its clear? Also inst adding a Campden tablet the same as using stabiliser?
I never used to add anything just bottle when clear but now stabilising on the off chance i can keep some for a few years.

 

[Chippy_Tea]

Also inst adding a Campden tablet the same as using stabiliser?

No campden tablets will stun yeast but not kill it (see below)

Campden tablets (potassium or sodium metabisulfite) are a sulfur-based product that is used primarily to sterilize wine, cider and beer making to kill bacteria and to inhibit the growth of most wild yeast: this product is also used to eliminate both free chlorine and the more stable form, chloramine, from water ...

This Potassium Sorbate (PS210), sometimes called “Wine Stabilizer”, is added to a finished wine before bottling to reduce the possibility of re-fermentation. It is strongly recommended that Potassium Sorbate be used in any wine you intend to sweeten or any wine that is still sweet after the fermentation is complete.

 

[chewie]

The campden tablet also helps act as an anti oxidant which is extremely useful once fermentation has been completed and no more co2 is being produced to protect the wine.

 

[Fin420]

Stabiliser e202 doesn't actually kill the yeast, it coats each particle covering its nucleation sites thus preventing it from 'reproducing'; it won't prevent any active yeast from doing its job, it will just stop the yeast from multiplying.

From my experience I wouldn't add stabiliser after finings,I done this once and it gave the wine a cloudyness that didn't dissipate for months after bottling!