Does the sorbate "bubblegum" taste dissipate faster when kept in bulk in a carboy, as opposed to in the bottle?
I have my carboy sealed with a vented silicon bung. I'm thinking the vented bung would move that process along faster than it would take the sorbate taste to diminish in individual corked bottles.
I would very much like to enjoy this LE Sauv Blanc Rosè this summer.
I have my carboy sealed with a vented silicon bung. I'm thinking the vented bung would move that process along faster than it would take the sorbate taste to diminish in individual corked bottles.
I would very much like to enjoy this LE Sauv Blanc Rosè this summer.