Hello!
Ive a question about using campden/sulfite.
Im reading a lot here about it on the forum, but some things are still a bit unclear.
Some people say its just used for the purpose anti-oxydation, others say it kills unwated strains of yeast and germs.
Does Campden/sulfite kill yeast? If it does. Doesnt it stop your fermentation process?
When would you want to add it? Primary/secundairy or at bottling time?
I did choose to backsugar at bottlingtime for carbonation.
Thanks in advance.
Ive a question about using campden/sulfite.
Im reading a lot here about it on the forum, but some things are still a bit unclear.
Some people say its just used for the purpose anti-oxydation, others say it kills unwated strains of yeast and germs.
Does Campden/sulfite kill yeast? If it does. Doesnt it stop your fermentation process?
When would you want to add it? Primary/secundairy or at bottling time?
I did choose to backsugar at bottlingtime for carbonation.
Thanks in advance.