stopping fermentation
Clare - Clarify what you mean by "sulfur". How much is a heap?
Bill Frazier
Olathe, Kansas USA
> wrote in message
oups.com...
> Chill the wine, and add sulfur. Thats how we do it at the winery. Add a
> heap of sulfur and chill to below zero, and filter if at all possible.
> Of course be careful if adding sulfur to reds, as it can bleach colour.
>
|