Re: [Distillers] Fruit Brandy and Potassium Metabisulfite
when I made a really nice (if I do say so myself) valencia orange
brandy, I used sodium metabisulfite tablets with no problems, but
that's not to say it's a good practice.
On 1/11/08, shine.maker <shine.maker@...> wrote:
> Hello Distillers,
> I am curios about potassium metabisulfite in brandy production.
> K2S205 is traditionally used in wine making, but is it used in wine
> destined for the still? Also I read that fruit washes are sometimes
> acidified with phosphoric acid, but I am unaware of a source for food
> grade phosphoric acid. If you were to make fruit based brandies
> (peach, apricot, grape, pomegranate) how would you protect against
> unwanted microbes in the wash?
> Thanks for your insight.