How to Make Wine (Part 3): Stabilising and clearing

Probably the least exciting part of making wine. This is where I lost part of my allure to making my own wine.

After 10 days, I checked the wine and measured the gravity. To ensure it’s stability it had to read the same gravity level two days in a row. To pick up all the sediment, we had to stir vigorously. Good thing I had Troy.

After stirring in some more metabisulphite and sorbate, we stirred some more – vigorously, as the instructions and DVD clearly stated. Then we left the wine for another two weeks.

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