Just a quick question I've had my apple wine in a carbon for about six months now and am ready to bottle. Can it go straight to the bottles or should I give it some meta bisulphate to inhibate any remaining yeast?
just wondering if I could use metabisulphate powder instead of campden tabs when starting a crab apple wine from frozen apples. Also, how important is pectic enzyme?? is it mostly clarity of the wine??
