mmadmikes1
smart @$$
- Joined
- Aug 18, 2009
- Messages
- 1,896
- Reaction score
- 89
I haven't seen sobate discussed much so I am putting this out there. I do not add sorbate to any wine I ferment dry and dont back sweeten. It is not needed and if I goof and add even a little to much. I can taste it. For the purist that want to add as little as possible to their wine, this is good to know. I would love to have a good yeast that is only 13% tolerant then I could make great fruit wines with out backsweeting. Anyone want to let me in on 1. I still add k-meta because it prevents oxidation.