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Stabilizing and Clear your wine, Then Sweeten


Your Wine should be completely done fermenting. If you use a hydrometer, the reading should be 1.005 -1.001 for sweet wine.

Or 1.000 - .098 for dry wine.

For 5 gallons of wine: In One cup of the wine add 1/4 teaspoon of Potassium or Sodium Metabisulphite and 2-1/2 teaspoons Potassium Sorbate. Do NOT add more Meta for aging.

Mix both together until completely dissolved.

If you have well over an inch of sediment and the wine is very cloudy. Then first siphon the wine off the sediment into another glass carboy. ( Or- out of the carboy-into your bucket and back into the cleaned carboy) If you have 1/2 3/4 of sediment at the bottom or the Glass Carboy Continue. Pour the mixture into the wine and stir vigorously for 3-4 minutes.

The stirring action will bring the Co2 to the top of the wine. This is very important for clearing. The sediment at the bottom will be put back into the wine but this is OK.

Mix the Finings or Clarifier as listed on the package. Blend into your wine and again stir for 3-4 minutes.

When stirring, only stir the wine not splash. When transferring the wine from one container to another, always siphon and do not splash. Your wine should be only 2-3 inches from the top of the carboy.           

        Caution, adding more air can oxidize your wine and create off flavors. Top up the carboy if to low with clean filtered water or use an similar wine.

Let your wine set for 2-4 weeks Covered out of light. Siphon gently off the sediment. Your wine can now be sweetened to your taste and bottled. To sweeten your wine, you can use a concentrate mix (Frozen HI-C White Grape), or a wine conditioner that will not let your wine re-ferment. Add 2-4 tablespoons per gallon to taste test.  You can always add more. And remember when testing, little samples. Because if your samples are to big you will forget the first sample.



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