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I am in to process of making a French rose and instead of using a conditioner/sweetener I would like to try using a white grape concentrate. The one I have has metabisulphite but not potassium sorbate in the concentrate. The plan is rack into a new carboy, test and back sweeten/flavour/ enhance using the white grape concentrate and a pear essence. Will bottle probably in a couple weeks, no hurry.
Do I need to add potassium sorbate?
I previously used a wine conditioner/sweetener that had potassium sorbate on a pies porter and it worked great. Just thought the wine grape concentrate may kick it up a notch.
Do I need to add potassium sorbate?
I previously used a wine conditioner/sweetener that had potassium sorbate on a pies porter and it worked great. Just thought the wine grape concentrate may kick it up a notch.