Use .5 to .75 grams per gallon (125-200ppm) with 50ppm of metabisulfite to retard fermentation at bottling.
Backsweetening your wine
- Make sure the wine has been racked and aged properly after fermentation is complete.
- Add Sorbistat K to the wine using the recommended dosage. You can mix it with some warm water and run the solution through a coffee filter to avoid the "geranium" flavor/aroma before you add it to the wine.
- After 4-5 days, use a fining agent such as bentonite or sparkalloid according to their instructions.
- Rack (siphon) the wine to another container and add sulfite.
- Sterile filtration is also highly recommended.
- Backsweeten as desired and it's ready to be bottled.
