Well the more wine I make, the more I learn, but it does seem that the more I read on winemaking the more confusing or conflicting the advice is.
I'm wondering if anyone here bottles their wine without adding campden tablets? I would love to have as natural a finished product as possible.
Also I have a batch of mandarin wine that is a bit iffy smelling, it is crystal clear though. I am going to run it over copper as recommended by a helpful sole on here. But I would love to bottle it then and allow it to age in my cool garage for as long as it may take to improve so that I can make way for other wines coming through. It's less than two months old though. Would this be a problem?
Thanks in advance for your ideas.