ThreeSheetsToTheWind
Skeeter Pee Sommelier
I'll ask this here since I'm about ready to stabilize a batch of skeeter pee, but my question applies to other recipes I suppose.
How important is k meta during stabilization? I find I can taste it in the finished product and I would much rather not use it if it's not necessary.
I'm not trolling or trying to start a huge debate lol. I understand some people don't use any chemicals in their wine ever, the other end of the spectrum won't even take the first group seriously. I'm somewhere in the middle.
I'm very confident about my sanitation, and I'm not worried about spoilage, so is sorbate alone enough to stop refermentation?
How important is k meta during stabilization? I find I can taste it in the finished product and I would much rather not use it if it's not necessary.
I'm not trolling or trying to start a huge debate lol. I understand some people don't use any chemicals in their wine ever, the other end of the spectrum won't even take the first group seriously. I'm somewhere in the middle.
I'm very confident about my sanitation, and I'm not worried about spoilage, so is sorbate alone enough to stop refermentation?