Originally Posted by lillypad297
I just went through the whole thread and want to try this recipe. Maybe I missed it but I don't remember seeing anything mentioned about Campden tablets or metabisulphites added. Did I just miss it?
I use sulfites at every other racking and at bottling, to guestimate the sulfite level at +/- 50 ppm. It keeps oxidation at bay, and keeps the wine better. Without sulfites, the wine can darken a bit due to oxidation and the wine is susceptible to infection. Since I age this wine for it to be really good it's important to take care of it.