whynot
Wine & Scotch
- Joined
- Dec 27, 2013
- Messages
- 120
- Reaction score
- 22
I'm reading the recipie on skeeterpee.com, and notice the addition of tannin at the start and sorbate later, but it doesn't say "why"... looking through some books and white wine making I'm just trying to understand what these do for the wine and process? I think I'm going to do a batch of this, with some variation, so I'm curious on the details...
also can you just ferment to dry then backsweeten before you bottle with a sugar solution?
Thanks!
also can you just ferment to dry then backsweeten before you bottle with a sugar solution?
Thanks!