> wrote in message
oups.com...
> "If you sweeten the wine without stabilizing it, and then bottle it;
> you could end up with bottle bombs if fermentation starts again."
>
> What if you sweeten and age for another 6-8 weeks could fermentation
> stay "stalled" for that long and not show up until bottling?
>
> BTW I'm going to stabilize before sweetening to avoid any blow ups I'm
> just trying to learn more about what's going on with these wines.
>
> John F


There is an old saying in the wine industry........The easiest way to start
a "stuck" fermentation is to bottle the wine.

Lum
Del Mar, California, USA