Hi there,
This is my first time trying to make sparkling wine. The first part of the process worked just fine. In trying to aid clearing and slow the original wine yeast down, I added potassium metabisulfite and Potassium Sorbate. I let it rest in the fridge closed for about 3 days. When adding the sugar and EC-1118 and wine to the sparkling wine bottles they looked like they cleared up within a day, with a significant amount of sediment at the bottom of the bottle. Does this mean that the yeast stopped fermenting since it isn't cloudy, or is this just how sparkling wine appears because it is in a bottle?
Thanks,
This is my first time trying to make sparkling wine. The first part of the process worked just fine. In trying to aid clearing and slow the original wine yeast down, I added potassium metabisulfite and Potassium Sorbate. I let it rest in the fridge closed for about 3 days. When adding the sugar and EC-1118 and wine to the sparkling wine bottles they looked like they cleared up within a day, with a significant amount of sediment at the bottom of the bottle. Does this mean that the yeast stopped fermenting since it isn't cloudy, or is this just how sparkling wine appears because it is in a bottle?
Thanks,
