{"id":65,"date":"2007-05-26T09:17:44","date_gmt":"2007-05-26T16:17:44","guid":{"rendered":"http:\/\/wineintheshower.com\/?p=65"},"modified":"2009-12-30T14:02:18","modified_gmt":"2009-12-30T22:02:18","slug":"stabilizing-and-clearing","status":"publish","type":"post","link":"http:\/\/docker.vsl:8080\/index.php\/2007\/05\/26\/stabilizing-and-clearing\/","title":{"rendered":"Stabilizing and Clearing"},"content":{"rendered":"<p>Luckily I had not been told yet to read and follow the directions exactly, and so I waited more than the 10 days indicated in the instructions to do the next step:\u00a0 <a href=\"\/index.php\/winemaking-definitions\/stabilized-stabilizing\/\">stabilizing<\/a> and <a href=\"\/index.php\/winemaking-definitions\/clearing-cleared-clarification\/\">clearing<\/a>.\u00a0 I didn\u2019t want to cut the time short, and I really only had time to deal with the wine on the weekend, so I waited 2 weeks before tackling the next step.\u00a0 It turns out it\u2019s OK, there is <em>some<\/em> flexibility to winemaking.<\/p>\n<p style=\"text-align: left;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-66\" style=\"border: 0pt none; margin: 0px 6px;\" title=\"SC packs\" src=\"\/wp-content\/uploads\/2009\/09\/SC-packs.JPG\" alt=\"SC packs\" width=\"140\" height=\"105\" srcset=\"http:\/\/docker.vsl:8080\/wp-content\/uploads\/2009\/09\/SC-packs.JPG 640w, http:\/\/docker.vsl:8080\/wp-content\/uploads\/2009\/09\/SC-packs-300x225.jpg 300w\" sizes=\"(max-width: 140px) 100vw, 140px\" \/> At this stage several things happen.\u00a0 The juice is completely fermented to wine now, and the final <a href=\"\/index.php\/winemaking-definitions\/specific-gravity-sg\/\">SG<\/a> is generally &lt;1.\u00a0 My SG was at 0.992, giving me a final alcohol by volume of 13.1% &#8212; not bad.\u00a0 After confirming that the wine is fermented to dryness, a couple of things are added to the wine:\u00a0 metabisulfate and <a href=\"\/index.php\/winemaking-definitions\/sorbate\/\">sorbate<\/a> are dissolved in 1\/2 cup water, I use the filtered water from the fridge and warm it a little in the microwave so the powders will dissolve.\u00a0 This is then added to the wine and you are supposed to stir \u201cvigorously\u201d for 2 minutes.\u00a0 I only had my big spoon at this point, but had recently read about a drill-driven stirrer.\u00a0 After stirring as fast as I could for 2 minutes, I went and ordered one \u2013 2 minutes is a long time to stir by hand!<\/p>\n<p>And the stirring wasn\u2019t over yet!\u00a0 Next the packet of clarifier \u2013 <a href=\"\/index.php\/winemaking-definitions\/chitosan\/\">chitosan<\/a> in this kit \u2013 was poured in, followed by ANOTHER 2 minutes of stirring.\u00a0 Oi!\u00a0 But, that was all of the stirring finally.\u00a0 Now the wine needs to be topped up so that the wine is a the level of the carboy neck, so there is minimal contact with air.\u00a0 The instructions say to use cool water or reserved wine if available.\u00a0 I didn\u2019t have any reserved, and it did not occur to me until later that I could use a commercial finished wine, so I added about a cup of water to top.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-67\" title=\"topped up carboy\" src=\"\/wp-content\/uploads\/2009\/09\/topped-up-carboy.jpg\" alt=\"topped up carboy\" width=\"256\" height=\"342\" srcset=\"http:\/\/docker.vsl:8080\/wp-content\/uploads\/2009\/09\/topped-up-carboy.jpg 480w, http:\/\/docker.vsl:8080\/wp-content\/uploads\/2009\/09\/topped-up-carboy-225x300.jpg 225w\" sizes=\"(max-width: 256px) 100vw, 256px\" \/><\/p>\n<p>More waiting \u2026\u2026<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Luckily I had not been told yet to read and follow the directions exactly, and so I waited more than the 10 days indicated in the instructions to do the next step:\u00a0 stabilizing and clearing.\u00a0 I didn\u2019t want to cut the time short, and I really only had time to deal with the wine on [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[6,10,4,9,5,7],"_links":{"self":[{"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/posts\/65"}],"collection":[{"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/comments?post=65"}],"version-history":[{"count":13,"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/posts\/65\/revisions"}],"predecessor-version":[{"id":1193,"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/posts\/65\/revisions\/1193"}],"wp:attachment":[{"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/media?parent=65"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/categories?post=65"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/tags?post=65"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}