brushwood24
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- Apr 2, 2010
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I've read a couple places that adding potassium sorbate can give a wine a sweet taste and that if you are making a dry wine it's not necessary and should be left out to avoid impacting the taste. I've never seen what exactly is meant by "dry wine" though. Does that just mean a wine that has been allowed to ferment until fermentation stops on it's own? Wouldn't the residual sugars depend on what type of yeast you used?