DirtyPolock
Well-Known Member
I have a batch of apfelwein that has been in a fermenter for nearly a year. I want finally take it out of the fermenter and bottle it. I will likely not try to carbonate it as there is probably almost no yeast in suspension.
My question is can the apfelwein oxidize from the transfer of the fermenter to bottling bucket then into the bottles. Since no new CO2 will be formed in the bottle there will be some O2 in the bottle leading to possible oxidization. Should I be concerned or should I add some sort of campden tab of sulfite in the bottling bucket. I would rather not do that since I believe that I have a slight sulfite allergy. I get very flush and red after a single glass of a red wine.
My question is can the apfelwein oxidize from the transfer of the fermenter to bottling bucket then into the bottles. Since no new CO2 will be formed in the bottle there will be some O2 in the bottle leading to possible oxidization. Should I be concerned or should I add some sort of campden tab of sulfite in the bottling bucket. I would rather not do that since I believe that I have a slight sulfite allergy. I get very flush and red after a single glass of a red wine.