Hi everyone I'm brewing a beaverdale Pinot Grigio white wine I have kept it at 20 degrees racked it at 1.010 now after 8 days the reading is 0.994 I get bubbles every eight seconds.
My question is would it be better to add the stabiliser and then just leave it to clear on its own for a month or 2,or just degass for a few mins and then add the finnings I have heard of people just leaving it and they get better wine. Anyway I hope someone could help me in this matter.
Cornwall
My question is would it be better to add the stabiliser and then just leave it to clear on its own for a month or 2,or just degass for a few mins and then add the finnings I have heard of people just leaving it and they get better wine. Anyway I hope someone could help me in this matter.
Cornwall