so iv heard these two additives work best in combination, is there truth to this? From my underdtanding, it sounds like its important to be using ATLEAST the pot meta to protect the wine but i have some wines that i have no intentions of backsweetining so is the pot sorbate really nesscecary?
combining pot meta and pot sorbate discussion
- Thread starter shanek17
- Start date
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you do not have to use sorbate if the wine is 100% done fermenting. And actually you don't have to use sulphite either but most people do it for insurance. If you wanna be more natural about things just add ascorbic acid before bottling and you will have a chemical free wine.
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shanek17
Well-Known Member
thats interesting, so roughly where should the hydrometer be at for a final gravity reading? iv heard ppl mentioning anywhere as low as. 990 and up to. 998. but i want to be careful if i do not add any chemicals.
yea iv heard about acorbic acid, its an acidic substance, but how does it help the wine? iv never heard of it being used before bottling.
cyberlord
Well-Known Member
To be sure your wine has completely fermented out, you should check your gravity over a few weeks to make sure it's stable. Wine ferments slower than beer/cider so you can't tell if it's stable over a few days of checking. The final gravity will depend on OG, what unfermentable sugars are left, and the yeast.
Ascorbic acid is Vitamin C, it's used a lot in juices as a preservative/anti-oxidant.
