If you’ve been following this series of posts, you’ll know that Monday was actually day 23, but I’m posting today about it due to some scheduling conflicts. The last post was on Day 10. At that time, the wine fermentation was slowing down, but still active. By the time you get to Day 23, the wine has basically stopped fermenting. You might see a line of tiny bubbles at the top of the container, but that’s about it.
You still don’t have drinkable wine. If you tasted it at this point, nothing terrible would happen, but it wouldn’t have a good wine taste just yet. In fact, your wine may still have a yeasty odor to it. The step you perform today is important because it helps stabilize your wine so you start getting the right odor and flavor.
First, look at the bottom of the container. If there is little or no sediment, you don’t have to rack your wine again. However, if you see more than 1/8-inch of sediment, consider racking your wine using the same instructions as Day 10.
At this point, pour about 1/4 cup of your wine into a cup. Add 1/2 teaspoon of potassium sorbate per gallon to the wine. Potassium sorbate is a yeast inhibitor and will help stabilize your wine. It doesn’t stop active yeast from working, but it does stop the fermentation process from restarting. The potassium sorbate mixes with extreme ease. Pour the wine back into the container and stir it using the handle of your spoon. Because the potassium sorbate mixes easily, you don’t have to stir the wine a lot.
Replace the airlock on your container. Move your containers to a cooler location (between 40 and 60 degrees Fahrenheit) to aid in stabilization. That’s it! So, are there any questions about day 23? Let me know at John@JohnMuellerBooks.com.