Originally Posted by ChshreCat
They kill off anything that might be living in the must. Bacteria, wild yeasts, that sorta thing.
so im planning on bottling some of the edworts apfelwein that im making as still wine... so i just pop a couple crushed campdens into it with some sorbate that was mentioned elsewhere and leave it sit for a day or so and then bottle? can i also cold condition it at the same time or does that even matter?
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