When I added the Kieselsol to my Sauvignon Blanc it foamed up until I had to slow down on the degassing so the foam would not overflow. This hasn't happened in any of my previous 3 wines.
Is this normal?
My first wine kit. A Winexpert Chardonnay. The directions call for sanitizing with a metabisulphite solution. I assume that I can just use my Starsan that I already have from my beer brewing. Correct? or is the metabisulphite better?
