peterCooper
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Is anyone skipping the addition of sorbate in kit wines? One of the constant factors I am coming across is that all my reds (in particular) are sweeter than a commercial dry red. I presume that the sorbate is adding to that.
If fermentation is really complete, is there any reason to add the sorbate as a stabilizer? What would be the effect of not adding it?
Edited by: peterCooper
If fermentation is really complete, is there any reason to add the sorbate as a stabilizer? What would be the effect of not adding it?
Edited by: peterCooper