banannabiker
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I have two batches of wine in the works right now. Peach was started June 1 and Elderberry/blueberry started in early August. My recipe book does not call for using campden tablets other than before the yeast is added for primary fermentation. Most of what I read here in the forum says to use these tablets during racking. I figure everything we add to the wine affects the flavor, and would like to remain as 'chemical free' as possible. So my questions are these:
Is it important to add Campden tablets other than before primary fermentation?
Does adding these tablets affect the taste of the wine?
Thanks for any input.
Is it important to add Campden tablets other than before primary fermentation?
Does adding these tablets affect the taste of the wine?
Thanks for any input.