WinBase
Active Member
After researching why my crystal clear strawberry wine became hazy after i adding potassium sorbate/campden/sweetener, (recent post) i came across a few articles where people say that using campden tablets instead of pure powdered sodium metabisulphite may be the cause (especially youngs tablets) in some kinds of fruit wine, possibly because of additional agents in the tablet, wheras a 1/16th teaspoon of powdered sodMet is = 1 campden tablet for 1 gallon, and with this you wont have any clarity issues. It *appears* i wrongly assumed it was the sorbate causing the issue, but does anyone have any thoughts on this? and what do you use just prior to bottling. thanks.