Am at the point of stabilising my chardonnay started at 1.068 now at 0.992, will give it 48 hrs to see if I can make it to 0.990. On reading the instructions for stabilising I obviously add the stabiliser and shake, the instructions state that for the next 3-4 days I need to shake 3-4 times daily to get rid of the CO2. But, and forgive the numpty question(s)
do I leave the airlock in place or can I use another threaded 'cap' for my plastic demijohn? Am thinking all that shaking ain't going to do the air/water in the chambers much good. Also how vigorous do I shake, displacing the CO2 bubbles, but would a vigouruos shake not resuspend the yeast (now dead) or given that I still need to add the finings is this not an issue? And finally alcohol % I'm guessing this is found by the same formula as for beer % (without the added 0.2% for priming)
