pinky wrote:
> Why are you adding sorbate after bulk aging?
>
> Totally *rse about face! (IMHO).
>
> I rarely use sorbate anyway, because I ferment all my wines totally
dry,
> and certainly would NEVER, NEVER do it at the end of bulk aging. The
process
> of aging is, among other important things, a slow process of
degassing and
> all fermentation has to be completed before you bulk age!
>
> Similarly I use crushed, dissolved, campden tablets as a known
measured
> dose when I adjust the SO2 levels before bulk aging.
>
> I do not adjust again immediately before bottling!
>
> I normally bulk age for at least one year for my red wines and over 6
months
> for my ordinary whites.
>
> In 30+ years of wine making I have never had your problem! So perhaps
I
> might be doing something different to the way you are doing it
>

I agree with the sorbate but not with the sulfite, I find I have to
adjust that regularly during aging and before bottling to maintain
normal SO2 levels. But perhaps this is because I'm not dealing with
kits and racking several times during this process.

Pp