yeastluvr
Well-Known Member
My first wine ever, an apple wine is about 3 1/2 months in and it has cleared very well. I have been extremely careful with sanitation up until now. I decided to add my campden and potassium sorbate today as I am going to backsweeten 1/2 when I bottle in the near future. While adding the mixutre to the carboy I overflowed it essentially making contact with the entire rim of the unsanitzed carboy. Also while adding, a ton of gas bubbles erupted.
Questions are if people think this will have a good chance at contaminating the wine and how long it will take to know if it is infected.......and if a person needs to degass before bottling?
Questions are if people think this will have a good chance at contaminating the wine and how long it will take to know if it is infected.......and if a person needs to degass before bottling?