Originally Posted by PAC762
I think this is what I'm going to do. Just make the kit without the f-pack and give it away if it turns out too sweet for me.
I was told on another forum recently that if I left the f-pack out of my Blackberry Merlot that I would be depriving the wine of a good bit of flavor that was designed to be included in the wine.
I was also told that I could put half of the f-pack in with the juice and ferment in the primary... adding the other half at the end of fermentation just prior to adding sulfide and sorbate... or was it after adding the chemicals.
Anyway, if this would work why couldn't you add the entire f-pack up front? Surely it doesn't contain that much sorbate?
Or... add the f-pack after primary fermentation has begun. Sorbate will not stop a good strong fermentation... it will only impede a stalled fermentation from restarting.
Hey... what do you have to lose? I bet this will make a nice, flavorful, dry wine.