Hello, I Got a batcch of welchs concentrate and it has stop bubblinglong as i can track! Do campden tablets work for stabilization or do i need potassium sorbate?
I use both ONLY when I plan to backsweeten. If you just want to stabilize, then campden alone is fine.
When you add the k-meta and sorbate back to the must, (and when adding sugar or concentrate to sweeten) do you just stir it in? Will stirring it create any oxidation issues?
Thanks,
BH
... If there are zillions of yeast in the wine (well, maybe an exaggeration, but a lot anyway ), ...
Per jack Keller's web site "There are over 150 billion yeast cells in a 5-gram packet of Lallemand yeast." so you aren't that far off
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