Recent content by Snyperwolf

I had the same basic thought. There is some juice(Jumex Peach Nectar) I have been eyeballing as a pour and go wine base. There isn’t anything to hinder the fermentation but the juice is only at 25% concentration. With the concentration being what it is I should be able to just pour into primary...

This sounds great I wouldn’t mind trying if this is still being offered

If it helps to clarify anything on this to those who happen to look for campden vs sorbate. Just to help people’s train of thought. Campden is used for killing yeast off. I.E. Stoping fermentation / sterilization before fermentation. Sorbate is for after fermentation is stopped. Sorbate...