Originally Posted by dotsoj
So what did you decide on was it the cold crash method or campden? Can you let us know the results of what you tried?
I'm going to go the Campden route. Will be brewing up something in a week or so, so it'll be over a month before I can report back, but I will when the time comes.
Crash cooling won't work for me as I want to bottle, and if the bottles are stored at room temp, the remaining yeast will feed on the fruit sugar.
My main concern isn't getting an extreme fruit flavor, but moreso the quality
of the flavor (sweeter versus dry/tart).