I'm making a couple of different wheat beers that I intend to add fruit to. Would it be worth adding campden tablets to prevent the fermentation of the fruit I add? If so, and idea how much to add? Additionally, what effect will it have on the fruit flavors if any?
I carb with C02, so having yeast for bottling isn't an issue.
On Tap: Whatever I just brewed (got sick of updating it)