Re: [CH] SWEET, SWEET, HABANERO WINE

jim@wildpepper.com
Tue, 05 Mar 2002 08:34:46 -0500

Most of the time they do this to save the extra labor (read:  expense!)
in heat treating the mash.  It's a whole lot easier to just dump in a
little Sodium Benzoate (or Potassium Sorbate) and bucket away.

It is also done to help the product hold color.

-Jim C
Mild to Wild