I have been ready numerous posts about campden tablets and potassium sorbate. There seem to be a lot of differing opinions on which to add, when to add, some say to use both. I could use some help for my specific situation.
I have two five gallon batches of apple wine that are ready to bottle. They both have already survived stuck fermentations with successfuly restarts. I have not added any of campden tablets or potassium sorbate to this point. Current gravity is around .992. Starting gravity was around 1.1.
Which should I add or should I add both? Do I add it and then immiately bottle or should I give it some time before bottling? I am trying to avoid off tastes and bottle bombs.
I think I have a pretty good understanding of what Campden tablets and potassium sorbate do after reading several posts. I don't have a good understanding about when to add them to get maximum effectiveness without a seriously adversely affecting taste.
I have two five gallon batches of apple wine that are ready to bottle. They both have already survived stuck fermentations with successfuly restarts. I have not added any of campden tablets or potassium sorbate to this point. Current gravity is around .992. Starting gravity was around 1.1.
Which should I add or should I add both? Do I add it and then immiately bottle or should I give it some time before bottling? I am trying to avoid off tastes and bottle bombs.
I think I have a pretty good understanding of what Campden tablets and potassium sorbate do after reading several posts. I don't have a good understanding about when to add them to get maximum effectiveness without a seriously adversely affecting taste.