I have noticed that some recipes call for using Campden tablets (without using sorbate) and then leaving for a period of time prior to bottling. This is only for wines not requiring backsweetening (in which sorbate would also be used to stabilise).
Is this necessary? Perhaps designed to aid in the clearing process by killing off the yeast? Or to assist in the preservation of the wine?
Most of my wines are 10-12% alcohol so I would have thought that they would keep well without preservatives, and I usually just leave them in the secondary until they clear naturally. However I am still new to the hobby and if not using it means there is a risk of my wines going off after a couple of years which could be prevented by using Kmeta at this stage, then I would consider doing it routinely. I know that pH comes into it here also.
Is this necessary? Perhaps designed to aid in the clearing process by killing off the yeast? Or to assist in the preservation of the wine?
Most of my wines are 10-12% alcohol so I would have thought that they would keep well without preservatives, and I usually just leave them in the secondary until they clear naturally. However I am still new to the hobby and if not using it means there is a risk of my wines going off after a couple of years which could be prevented by using Kmeta at this stage, then I would consider doing it routinely. I know that pH comes into it here also.
