Blackbox_Brewing
Active Member
I've read of people using campden tablets (potassium metabisulfate) to sanitize cider from wild yeasts and using potassium sorbate to stop fermentations when a desired FG is reached. So my question is, what's the difference? Yes, I obviously get that they're 2 difference chemicals, but what's the difference in effect?
Couldn't I stop a fermentation with campden tablets the same way you can use potassium sorbate? Couldn't I use potassium sorbate to stop wild yeasts? Their intended use seems to be close to identical...
Couldn't I stop a fermentation with campden tablets the same way you can use potassium sorbate? Couldn't I use potassium sorbate to stop wild yeasts? Their intended use seems to be close to identical...