Used to prevent refermentation. Applied to the finished wine prior to sweetening and/or bottling. Use ½ teaspoon per gallon.
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3/11/2007 -- If you use potassium sorbate as a stabilizer do you still use a half-teaspoon of crystals for each gallon of wine? Does the . . .
9/4/2006 -- If I am making wine from concentrate, is it recomended I add the bentonite at the pre-fermentation stage?
Secondly, should . . .
7/5/2006 -- We have a recipe for making orange wine. It calls for wine yeast, grape tannin, and yeast nutrient. Which of your products . . .
2/24/2006 -- I think I might have made a mistake and added the wrong yeast packet into a 5 gallon batch of prickly pear mead I am making . . .
12/30/2005 -- Potassium & Sodium Metabisulphite
How & When & Why do I use them ??
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