Tuesday, February 17, 2009

Cold Stabilization




I racked the oaked wine carboy on February 8th and racked the non-oak on February 15th. After each racking, I added 2 teaspoons of potassium sorbate to the carboys and stirred them up. That should put a stop to any residual fermentation. I filled the airlocks with 100 proof Smirnoff Vodka. Next I placed the carboys in the ice cold garage for the two week cold stabilization period at 10-30 degrees F. After two weeks the carboys will be racked and ready for the fining process. Bottling will be in the first two weeks of March.

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