• Wine is stabilized to stop fermentation so that remaining yeast do not ferment added or residual sugar after bottling and cause the bottles to explode.
  • After stabilizing, suspended yeast die off and lay down a thin layer of lees. If the wine has been bottled, the lees are trapped and are not only unsightly, but can impart off flavors.
  • Our experience is that the dead yeast cells will precipitate out in 3-7 days. Allowing 7 days offers a 3-day margin of error, ensuring that all the dead yeast precipitates out.
  • The wine is then racked off the lees, sweetened to taste and bottled.

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