how long before fining/bottling?

[dmrevis]

My strawberry wine has been on the go for about 2 weeks now. After a week i strained off the fruit pieces and racked into a new FV. Since then there is a fair bit of sediment at the bottom, and its no longer bubbling.
Its my first attempt at wine so not sure of the next steps. How long do i leave it to sit in the FV/Demijohn? When do i add the finings and bottle? Any advice appreciated.

 

[Moley]

I see from your other posts when you started this that your OG was only 1.076 with sugars from the grape juice and the strawberry syrup. Two weeks doesn't seem anywhere near long enough, what's its gravity now and what's its temperature like?

If SG is around zero, I'd suggest moving it somewhere cooler for another couple of weeks to let more sediment drop out naturally before thinking about trying to accelerate the process.

I've just racked and stabilised a couple of my wines, and they are at around 6 weeks.

 

[dmrevis]

thanks for the info. I moved it somewhere cooler and it has dropped quite a bit of sediment and cleared up quite a lot too. Its 4 weeks old now. Do i rack it again off the sediment? When should i be bottling it?

 

[falafael]

i tend to bottle mine when its clear enough to see my hand through the demijohn, or if its still not clear enough, rack into another demijohn so the junk on the bottom don't taint it, and if you do, make sure the wine don't run straight into the demijohn, as you'll oxidise it, rather get it to run don the sides of the demijohn mate!!

Enjoy your wine!!

 

[dmrevis]

thanks, i racked it off the sediment yesterday and added the minimum amount of fining for the amount of wine i had. I will let it drop for another week and bottle next weekend i think.