I am attempting to make wine for the first time using Spanish Black grapes harvested from vines. I have completed primary fermentation and am on the second rack of my secondary fermentation with an airlock on my 5 gallon carboy. I am at the point that I am almost ready for fining, stabilizing, and back sweetening. My question for the other home wine makers is this...
What comes first, the clarification (fining) process or the stabilization process? Does order of operation really matter at this point?
I have Super Kleer for the fining process, and the Potassium Metabisulfite and Potassium Sorbate for stabilizing. I want to make sure I add items in a correct order to maximize quality and clarity of final product...if order matters.
Thanks.
What comes first, the clarification (fining) process or the stabilization process? Does order of operation really matter at this point?
I have Super Kleer for the fining process, and the Potassium Metabisulfite and Potassium Sorbate for stabilizing. I want to make sure I add items in a correct order to maximize quality and clarity of final product...if order matters.
Thanks.