Ok, I've spent the last hour or two reading old threads, but couldn't find one that was specific to my question:
First my question:
I have a fruit wine. I may sweeten it, but want to let it age a bit before to see if the flavor is fine as is (S.G. .999). The SO2 level is about 10-20ppm right now. I was thinking of adding 1/4 tsp Pot. Metabisulpfite (P.M.) to it (5gal) to bring it up 'about' 50ppm.
Now, if I do that, and I do decided to add sugar/juice should I add less P.M. if I am adding Potassium Sorbate (P.S.) too?
Will P.S. add SO2?
The P.S. that I have, directs me to add 3/4 tsp per gallon. So I assume I would add 3 3/4 tsp of P.S. and 1/4 tsp of P.M. for my five gal batch...?
I know I need P.S. to prevent re-fermentation. I also need P.M. to keep the wine preserved. But do these two ingredients act similarly, and subsequently mean that I should add less of both if both are going to be added?
Sorry, not sure if this all makes sense....
First my question:
I have a fruit wine. I may sweeten it, but want to let it age a bit before to see if the flavor is fine as is (S.G. .999). The SO2 level is about 10-20ppm right now. I was thinking of adding 1/4 tsp Pot. Metabisulpfite (P.M.) to it (5gal) to bring it up 'about' 50ppm.
Now, if I do that, and I do decided to add sugar/juice should I add less P.M. if I am adding Potassium Sorbate (P.S.) too?
Will P.S. add SO2?
The P.S. that I have, directs me to add 3/4 tsp per gallon. So I assume I would add 3 3/4 tsp of P.S. and 1/4 tsp of P.M. for my five gal batch...?
I know I need P.S. to prevent re-fermentation. I also need P.M. to keep the wine preserved. But do these two ingredients act similarly, and subsequently mean that I should add less of both if both are going to be added?
Sorry, not sure if this all makes sense....