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)?
Secondary: sweet dessert mead
Conditioning: black raspberry port #1, black raspberry port #2; annual apple wines (2); Concord wine
Bottled and being imbibed: Santa's Magic Potion (seasonal holiday ale); gamay beaujolais #1, standard port, blueberry dessert wine, ice wine
Bottled and Aging: dry mead, sack mead
On deck: gamay beaujolais #2, cherry wine, peach wine; Trappist Dubbel; English strong ale