Mark,

I'm not sure what you mean when you say it's still fizzing, maybe you could
describe what it's doing. But if it's been at 70F I'd just keep waiting
until the gravity is stable and don't rush to add anything - it should be
stable fairly soon if it isn't already. By the way, I would not add the
sorbate - it's not necessary in a dry wine, and from everything I've read it
has a negative impact on the taste (I've never used it and never had a
problem in a dry wine, so I don't really know what the taste impact is).

Ed


"Mark E" > wrote in message
...
> Wine kit: Selection 2003 Hanagan Cabernet Merlot (BC)
>
> Hi,
>
> My wine is in the secondary fermentation process which is supposed to
> last approx. 10 days but it has now been 15 days and the wine is still
> fizzing a little at .0991 gravity, 70 degrees F. The gravity 4 days
> ago was .0996 so it's still dropping...
>
> I have a 2nd batch of wine (Carmenere Malbec) fermenting along side
> this one that finished secondary fermentation at the 10 day mark so I
> don't think it has anything to do with the temperature.
>
> The directions say that I should wait for the wine to stop fermenting
> before adding the metabisulphite, sorbate & chitosan at the clearing
> stage. It also mentions that if the temperature is too low and the
> wine is still fizzing that it should be put into a warmer environment
> to help finish the fermentation process.
>
> Should I put the wine into a warmer environment, continue waiting (at
> 70F) or go ahead and add the clearing agents?
>
> Thanks for your help,
>
> Mark