chasemandingo
Senior Member
- Joined
- May 4, 2013
- Messages
- 218
- Reaction score
- 15
Hey everyone,
I have a stupid question. Is sorbate necessary when you don't plan on back sweetening a wine? For instance, I have a spiced apple wine in primary and plan on back sweetening. So after bulk aging I will sulfite and sorbate it and sweeten. Then I will let it sit to make sure no more fermentation occurs and that it doesn't drop sediment. Then bottle. But what about a wine that goes dry and is meant to stay that way?
I have a stupid question. Is sorbate necessary when you don't plan on back sweetening a wine? For instance, I have a spiced apple wine in primary and plan on back sweetening. So after bulk aging I will sulfite and sorbate it and sweeten. Then I will let it sit to make sure no more fermentation occurs and that it doesn't drop sediment. Then bottle. But what about a wine that goes dry and is meant to stay that way?