Isn't that the truth. lol
Darlene

"Lum" > wrote in message
...
>
> > 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
>
>