MilesDavis
Senior Member
- Joined
- Aug 10, 2013
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I searched, but really couldn't find an adequate answer.
I have a lot of apfelwein going right now, and once fermentation is complete, I would like to bulk age some of it. I use pasteurized store-bought juice that contains some ascorbic acid, and follow pretty good sanitation practices.
The question is, should I add a little k-meta to the apfelwein just to be safe?
I have a lot of apfelwein going right now, and once fermentation is complete, I would like to bulk age some of it. I use pasteurized store-bought juice that contains some ascorbic acid, and follow pretty good sanitation practices.
The question is, should I add a little k-meta to the apfelwein just to be safe?
