Degassing, stabilizing and aging questions

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kingogames

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I like the idea of just letting wines age out to degas. 6 months or so is about right? If I'm not stirring it to degas, how can you tell if it is sufficiently degassed? Do you add the stabilizers and then age out, or do you add the stabilizers after it has aged, but before bottling? How long before bottling would you add them in that scenario?
 
Most country wines will naturally degas & clear within 6 months. No 'stabilizing' in preparation for bottling with KMS + sorbate (sorbate if sweetening it up) until you are getting close to bottling. But, I never bottle until at least a year anyway, so 'stabilize' about a month prior to bottling. Do not forget to add KMS on a quarterly basis while bulk aging.
 

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