I have a plum wine that started at 1.1 specific gravity, and has since stopped at 1.012 for multiple weeks. I have racked it several times to remove any lease. I just picked up some potasium sorbate, but I dont want to use it if I dont have to. I was wandering if it would be safe to go ahead and bottle without risk of explosion or my corks becoming projectiles. the wine is perfectly clear and has no sediment every time I check it.
Sounds like it should be ok, but I'd still use a little Sorbate as a precaution. If there is any sugar left in there to ferment, and there might be at that FG, bottling it could stir up the yeast and give it a little extra kick.
Post time 2022-10-11 15:44:46