Today I took the opportunity to work on both the Shiraz and the Pinot Noir that have both finished fermenting. The Shiraz, which started a week earlier than the Pinot, was at 0.992 SG and has been for over 2 weeks. The Pinot was at 0.993 SG for about a week now.
Using the degassing wand with my cordless drill, I whipped both wines into a grand froth and added the potassium sorbate and the potassium metabisulphite. Then, I added the isinglass that comes with the kit, and right away you can see how the gelatin attaches to the sediment and starts to precipitate to the bottom of the carboy.
I’ve noticed that after degassing wines, they tend to be more full, at least in volume. Not sure why that is…but, it seems to make more wine. I actually had some of the wine left over in the secondary container I used to whip it.
Now, the wines will sit for a few more weeks until they are ready to be bottled.