Now we are getting close. There is only one thing left to do and that is to add a “stabiliser” to the wine. A stabilizer inhibits yeast reproduction. In essence, it stops yeast from doing its thing. Part of what happens during yeast growth and reproduction is that it releases Co2 gas. how to make a wine If this is still happening after the wine is bottled you will have popped corks and exploding bottles. To avoid this happening we add a stabiliser and stir the wine well. The wine is then returned to the secondary carboy fermentation vessel. Be thorough in cleaning the secondary carboy and be certain that it was sterilised earlier.

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