There are a few materials you will need to successfully rack and stabilize your wine.
If it is a red, you will need stabilizer which is a blend of potassium metabisulphite and ascorbic acid. For 22L the recommended dosage is 1 tsp to be added after the wine is cleanly racked into another vessel, making sure to stir the wine to fully incorporate the stabilizer.
If it is a red, you will need stabilizer which is a blend of potassium metabisulphite and ascorbic acid. For 22L the recommended dosage is 1 tsp to be added after the wine is cleanly racked into another vessel, making sure to stir the wine to fully incorporate the stabilizer.
Stabilizer
For whites, things get a bit more fancy. You will need to add the stabilizer as above, but you will also need to add some fining agents. This article from the Globe and Mail explains some of the different kinds of fining agents used in the world of wine making. You can also just type "fining agents wine" into google and you will uncover a wealth of information regarding how these additions work. I suggest you do some research if you are interested in the science behind clarification as some work as charged particles which bind to the solids in your wine to create a clearer finished product and others work through absorption. There are a few options in fining your wines, so choose the best regimen that suits both your wine and your wine making experience. We use gelatin and keiselsol at Kamil Juices as they are tried and true methods to create a consistent clarity in a short amount of time.
Gelatin
To use gelatin add 1/2 tsp/22L of wine. Mix the gelatin in boiling hot water and stir until it is dissolved. We reccomend that you allow the gelatin to sit and fully incorporate for at least 15 minutes before you add it to your freshly racked wine. Once the 15 minutes are up, stir the gelatin once more to make sure it is fully dissolved, then add it to your wine stirring the well. At this time, you will note the time and wait 10 minutes in order to add your keiselsol. After 10 minutes add 1 ounce of keiselsol to 22L of freshly racked wine. Making sure to stir the wine gently but well enough that all of your additions are fully mixed into the liquid. You can now at this point, rack your wine back into a clean vessel (that has been completely sanitized), making sure that the wine in the vessel is "topped up", leaving no air space between the level of the liquid and the airlock. To aid in clarification as well as to utilize a natural method of stabilization, place your wine into the coldest place you have available. A temperature between zero degrees and ten degrees is optimal. I will go over the benefits of cold stabilization in the next post. Until then, cheers and happy winemaking!
For whites, things get a bit more fancy. You will need to add the stabilizer as above, but you will also need to add some fining agents. This article from the Globe and Mail explains some of the different kinds of fining agents used in the world of wine making. You can also just type "fining agents wine" into google and you will uncover a wealth of information regarding how these additions work. I suggest you do some research if you are interested in the science behind clarification as some work as charged particles which bind to the solids in your wine to create a clearer finished product and others work through absorption. There are a few options in fining your wines, so choose the best regimen that suits both your wine and your wine making experience. We use gelatin and keiselsol at Kamil Juices as they are tried and true methods to create a consistent clarity in a short amount of time.
Gelatin
To use gelatin add 1/2 tsp/22L of wine. Mix the gelatin in boiling hot water and stir until it is dissolved. We reccomend that you allow the gelatin to sit and fully incorporate for at least 15 minutes before you add it to your freshly racked wine. Once the 15 minutes are up, stir the gelatin once more to make sure it is fully dissolved, then add it to your wine stirring the well. At this time, you will note the time and wait 10 minutes in order to add your keiselsol. After 10 minutes add 1 ounce of keiselsol to 22L of freshly racked wine. Making sure to stir the wine gently but well enough that all of your additions are fully mixed into the liquid. You can now at this point, rack your wine back into a clean vessel (that has been completely sanitized), making sure that the wine in the vessel is "topped up", leaving no air space between the level of the liquid and the airlock. To aid in clarification as well as to utilize a natural method of stabilization, place your wine into the coldest place you have available. A temperature between zero degrees and ten degrees is optimal. I will go over the benefits of cold stabilization in the next post. Until then, cheers and happy winemaking!
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