Everyone has their own system, and as long as it works for you, that's great
and I wouldn't change it. I would hope that anyone following our discussion,
would understand that we all have our own way of doing things - many times
it works...when it doesn't, then that means we should look for an
alternative so it does. As to the Campden tablet - I generally add a campden
tablet every other racking; usually that works out to be the racking in
which I stabilize the wine. Also, I just went back to the notes I downloaded
from Jack's site, he suggests adding a campden tablet along with stabilizer
to stop fermentation. I guess that's why I do it and the result is either no
sediment or a very light dusting in my bottles. ;o)
Darlene
Wisconsin

"pp" > wrote in message
oups.com...
>
> 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
>