So this weekend I am going to start a one gallon batch of a raspberry melomel and just wanted people's opinions on a couple topics.
1) For those of you that have done batches of melomels, do you prefer to use a campden tablet to kill the natural yeasts in the fruit or not?
2) Also, when do you feel the best time to use pectic enzyme in the recipe?
Thanks.
1) For those of you that have done batches of melomels, do you prefer to use a campden tablet to kill the natural yeasts in the fruit or not?
2) Also, when do you feel the best time to use pectic enzyme in the recipe?
Thanks.