stormbringer
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- Jun 11, 2006
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I neverread any recipees that suggest adding bentonite to the primary batch when making wines from scratch. I've wondered if maybe it has to do witha conflict with the ripe fruit but how about when using fresh juice?
Also,after fermentation, when stabilizing, potassium sorbate is used. Do I need to add additionalsorbate when adding a sweetener just before bottling?
Also,after fermentation, when stabilizing, potassium sorbate is used. Do I need to add additionalsorbate when adding a sweetener just before bottling?