VermontFreedom
Active Member
I have recipes that call for adding campden tablets to a fruit-and-water mixture and letting it sit for 72 hours before starting fermentation.
I have other recipes that call for putting the must together right away and adding a campden tablet at first racking.
What do you folks do and which might have the greatest negative effect on flavors and aromas?
Wouild you add potassium sorbate instead of campden (after fermentation is done)?
I have other recipes that call for putting the must together right away and adding a campden tablet at first racking.
What do you folks do and which might have the greatest negative effect on flavors and aromas?
Wouild you add potassium sorbate instead of campden (after fermentation is done)?