damdaman
Well-Known Member
So I bottled a beer today, cleaned the carboy, and grabbed my wine that's been fermenting for about 30 days to rack into the carboy. Of course I have a brain fart, and forget to sanitize the carboy, although I obsessively sanitized everything else.
The wine is 12.5% ABV with a FG of 0.999 so I'm guessing there's little chance of infection, but now I'm paranoid. I dropped in one campden tablet yesterday in anticipation of the racking.
Should I put more campden in there just to be safe? If full-blown infection is unlikely due to the high alcohol content, is there a risk of more subtle off-flavor problems?
On a related note, do you just drop in whole campden tablets or crush them first?
Thanks...
The wine is 12.5% ABV with a FG of 0.999 so I'm guessing there's little chance of infection, but now I'm paranoid. I dropped in one campden tablet yesterday in anticipation of the racking.
Should I put more campden in there just to be safe? If full-blown infection is unlikely due to the high alcohol content, is there a risk of more subtle off-flavor problems?
On a related note, do you just drop in whole campden tablets or crush them first?
Thanks...