I was just poking around a few wine making forums and saw some posts claiming that adding table sugar to a must (instead of all fruit juice) would lead to more fusel alcohol causing the wine to develop more of an alcoholly edge to it.
I make a lot of fruit wines by jack keller recipes and...
I am looking to bottle a batch of wine today but I am unsure how much sulfite to add per gallon before I bottle it. Most of the instructions I see are by campden tablet but I just have a bag of loose sulfite. Any thoughts?
