Originally Posted by Austinhomebrew
I am not saying you can't use Iodophor on anything. I thought he wanted an opinion. You will have to use the right amount of either. I would use potassium metabisulphite. If you have the slightest amount too much of iodophor it will not dissapate and will taste like a band-aid. If you have the slightest amount too much of metabisuphite it will dissapate but it will have a slight sulphur taste.
If you use the metabisulphite in the correct amount and you don't rinse it will help the wine last longer. If you use the Iodophor in the correct amount and you don't rinse everything will be fine but without the added bonus of the wine lasting longer.
True! Campden=good iodine=bad
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Sparkling Niagara Wine, Raspberry Cyser, 6 row and Hallertau SmaSh Lager (All grain beer #1!), Brown Ale, Cascade, Amarillo, and Willamette IPA, Belgian Dark Strong Ale, High OG Oaked Bastard knockoff...
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