brottman
Senior Member
- Joined
- Aug 31, 2014
- Messages
- 130
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Can someone help me set the record straight - in wine making, do you have to use Potassium Sorbate? I've got a mead going right now that I wasn't planning on addking Ksorb, and was just going to let it bulk age and clear on its own for about a year. I did however add Kmeta to it, as I know that is important.
Put another way - is there any drawback if someone chose not to add Potassium Sorbate to a wine? (other than back sweetening - I know what a disaster that could be).
I'm still new to winemaking and love that I can come here to get all my questions answered!
Put another way - is there any drawback if someone chose not to add Potassium Sorbate to a wine? (other than back sweetening - I know what a disaster that could be).
I'm still new to winemaking and love that I can come here to get all my questions answered!