Stabilizing Before Bottling
Posted 08 February 2012 - 07:51 AM
I have a plain dry mead that I made last April. It has been bulk aging in tertiary since then. It is fully fermented with a FG of .998.
So I managed to misplace my notes, and I do not have on hand how much stabilizer to add at bottling.
So I was wondering if someone could share their ratios of campden/stabilzer. Also should i degass it again before bottling?
Thanks for all of your help.
Posted 08 February 2012 - 12:18 PM
- At first racking: 50 ppm total SO2
- During cellaring: keep at 0.5 ppm - 0.8 ppm molecular SO2
- At bottling: bring to 0.5-0.8 ppm molecular SO2.
- (Should drop to 0.4-0.6 ppm molecular SO2 when consumed. Never above 0.8 ppm)
Also provided the breakdown on k-meta/Campden:
Potassium metabisulfite, 1 gram = 150 ppm in 1 gallon, 30 ppm in 5 gallons
Potassium metabisulfite, ¼ teaspoon = 225 ppm in 1 gallon, 45 ppm in 5 gallons
1 Campden tablet contains 0.55 grams potassium metabisulfite, yielding 75 ppm SO2 to one gallon of must or wine
If you plan on leaving this dry, there would be no reason to add sorbate.
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Posted 11 February 2012 - 07:32 PM
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