I just keep telling people you don't need it and have experience to show it. Not one popped cork or bad batch since I quit
I sweeten most fruit and berry wines. I use K Meta in small amounts(sometimes). I have been aging in Corny Kegs and purging with CO2 to control Oxidation and skipping the K Meta more often lately. I use yeast with the alcohol tolerances I am after and max out the yeasts. Dead yeast can not re-ferment. I bulk age at least 6 months most often a year and sometime 2 years before I bottle(after backsweeting) No I do not filter any more. I own a filter but have stopped using it. Aging a year or 2 eliminates most problems the filter would solve. Out of each 6 gallon batch I get a couple bottles that will not fit into 5 gal corny keg. Even those seem to be ok. I do store them cool to cold. Fruit wines are better chilled anyway. I only backsweetin fruitsDo you still sweeten your wines?? Do you just add in k-meta?? Any absolute filtration?
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