In general which do you recommend (and why) for flavoing a sweet wine? The wine is stablized. I plan on backsweeting with sugar and flavoring. I hoping the recommendations will be general...see below for what I'm actually flavoring.
CooKs...
So k-meta and sorbate it ...then let it sit. Do you give the full sorbate and the half dose k-meta?
Also.. would it make a difference in the amount of sorbate and/or k-meta if it was wine or ale yeast?
Well I'm no longer a newbie... I made my fist batch. Actually 2..anyhow
I used UV paterusized cider. I did not add Campden. I plan on making 27 gallons. (3 5's and 2 6's). I'm not going to bottle everything all at once. Anyhow, I'm eventually going to bottle some for long term storage to...