I have a made a real honey and carob sugar infused batch of 1 gallon apple wine/cider (not sure which one it is, yea thats how much of a newbee I am) and a 1 gal red wine; these are my first batches and I am just wondering about some things as I prepare to degass and bottle them. I added some sorbate and so2 to the red wine last night and this morning the fermentation has stopped! success! and now I am eager to get them into bottles. But I have heard of people letting the wine batch sit and age in the fermenting jug , I think with the air lock on it; why do they do this ? Why not de gas it and get it into the bottles and let it age in there.
Im just trying to get some understanding on how to do this properly. I would like to bottle this wine soon and share with family, and therefore make room for another batch. But im wondering when should I de gas ? should i do the de gassing rite before I bottle? I understand that doing de gassing by hand can be a pain, but these are small 1 gallon jugs so it shouldnt be too hard, and I have a de gas tool to try out in my drill, to SPEED things up haha.
Not trying to complicate this thread here so ill keep this part short and sweet, but I also have some xylitol which is a non fermentable sugar, and i will back sweeten with this, when it is time. But here is my question , when is it time for back sweeting with a non fermentable sugar? I was thinkin that after degassing and just before bottling , that makes sense to me. But this is my first time so I would like any feed back
Im just trying to get some understanding on how to do this properly. I would like to bottle this wine soon and share with family, and therefore make room for another batch. But im wondering when should I de gas ? should i do the de gassing rite before I bottle? I understand that doing de gassing by hand can be a pain, but these are small 1 gallon jugs so it shouldnt be too hard, and I have a de gas tool to try out in my drill, to SPEED things up haha.
Not trying to complicate this thread here so ill keep this part short and sweet, but I also have some xylitol which is a non fermentable sugar, and i will back sweeten with this, when it is time. But here is my question , when is it time for back sweeting with a non fermentable sugar? I was thinkin that after degassing and just before bottling , that makes sense to me. But this is my first time so I would like any feed back