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  1. D

    Potassium Sorbate: Yay or Nay??

    So, I'm new to winemaking. I've attempted to batches so far one of raspberry wine and one Pinot Noir. I was told to use potassium sorbate to back sweet the raspberry wine; I was also told to use it on the Pinot Noir to halt fermentation before bottling. Both batches turned out pretty horrible...
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