sorbate

[Dufresne11]

The guy at my LWS told me that I should sorbate all of my wines. Now I normally only sorbate if I backsweeten. I make sure my P-Meta levels are above 50 ppm at all times but no sorbate unless I add sugar. What do you do?

 

[Tom]

The same.

Sorbate is not needed in reds or whites PROVIDING the wines have been properly fermented and not rushed.

Sorbate IS needed when backsweetening of adding a f-pac.

 

[Runningwolf]

+1 to what Tom said

 

[Dufresne11]

I always maintain SO2 levels in my reds and whites, let them ferment dry and age for a year. So sounds like I am good on this one. Thanks guys

 

[Tom]

Yep U R good to go