02-19-2010, 06:50 PM
Those chemicals all have a purpose if you're making wine to a style, much like using a specific liquid yeast and water additives to achieve an authentic Belgian beer.
The acid blend imparts tartness.
The yeast nutrient ensures the yeast will thirve and have a high attenutation ratio as the alcohol content increases.
Pectic enzyme is a Fining agent, that is it digests the pectin protein which makes for a hazy beverage.
Campden tablets are used to add Sulfites to wine, which kill the yeast and stop fermentation.
Potassium Sorbate also kills yeast and prevents refermentation.
You don't NEED to use these additives to have a good wine you enjoy. If you are brewing to a style, and want it to look like other wines from a bottle with the same grape name, then you do need to use the chems.
The acid blend imparts tartness.
The yeast nutrient ensures the yeast will thirve and have a high attenutation ratio as the alcohol content increases.
Pectic enzyme is a Fining agent, that is it digests the pectin protein which makes for a hazy beverage.
Campden tablets are used to add Sulfites to wine, which kill the yeast and stop fermentation.
Potassium Sorbate also kills yeast and prevents refermentation.
You don't NEED to use these additives to have a good wine you enjoy. If you are brewing to a style, and want it to look like other wines from a bottle with the same grape name, then you do need to use the chems.