Hi all,
I've got a batch of country wine just finished fermenting and ready for bottling. It's made from a mixture of Redcurrants, Pink Gooseberries and Rhubarb. I think it's going to be just right for those hot summers days up ahead!
I added campden tables to the original must, 24 hours before I pitched in the yeast. After 2 weeks I racked and disposed of all the fruit pulp, and at this point I added more campden tablets, to prevent oxidation. Now, another 2 weeks later, it's bottling time, and I am not sure whether or not to add more campden tablets. I think this would act as a preservative and, again, stop oxidation, but I am concerned that I am adding too much and it may start to impact the flavour.
Does anyone have an opinion? Is three lots of campden tablets over the course of the fermentation too much? Will it affect the flavour?
(NB. I am always using 1 tablet per gallon)
I've got a batch of country wine just finished fermenting and ready for bottling. It's made from a mixture of Redcurrants, Pink Gooseberries and Rhubarb. I think it's going to be just right for those hot summers days up ahead!
I added campden tables to the original must, 24 hours before I pitched in the yeast. After 2 weeks I racked and disposed of all the fruit pulp, and at this point I added more campden tablets, to prevent oxidation. Now, another 2 weeks later, it's bottling time, and I am not sure whether or not to add more campden tablets. I think this would act as a preservative and, again, stop oxidation, but I am concerned that I am adding too much and it may start to impact the flavour.
Does anyone have an opinion? Is three lots of campden tablets over the course of the fermentation too much? Will it affect the flavour?
(NB. I am always using 1 tablet per gallon)
