Rocky
I am making the same WE kit and it is at .993. Are you going to add the sorbate provided in the kit? I wish I could bulk age but in Florida it will be at room temp., in the bottle it will be at 55 degrees. Thanks
The only time that happens is when you over-dose sorbate.
When I was first starting out I made several white wines from kits. Mosti Mondial in fact. I added only the supplied package of Sorbate to a dry wine as I was just starting out and following directions to a T.
After adding the package of Sorbate I had 6 gallons of bubble gum flavored Chardonnay. It took another 9 months for that flavor profile to fade away in the bottle.
Honestly, I would be surprised if a tried and true engineered wine making additive, which is in wide spread use across the industry ,would turn peoples wine into alcoholic bubble gum wine, if used in the correct amounts... Does not sound like a good business model if you ask me....
So, to bounce it back to you..
This statement is absolutely NOT true.
Popper argues that science should adopt a methodology based on falsifiability, because no number of experiments can ever prove a theory, but a single experiment can contradict one.
Seth, you may want to review your Karl Popper.
From: http://en.wikipedia.org/wiki/The_Logic_of_Scientific_Discovery
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