I've read different answers to this question on the net so if i may i'll run it by you here. I want to use some commercially bought lemon juice in a dragon's blood wine but the ingredients state 99% juice, 1% sodium metabisulfite.
Will this impede the yeast? Should i aerate the juice for say, 24 hours, prior to starting the wine? And if so, would leaving it in an opened container with a cloth covering for a day or so be sufficient to drive off the sulfite?
Thanks in advance.
Will this impede the yeast? Should i aerate the juice for say, 24 hours, prior to starting the wine? And if so, would leaving it in an opened container with a cloth covering for a day or so be sufficient to drive off the sulfite?
Thanks in advance.