I have a question about chemicals, I work in a food factory so I have access to alot of chemicals i already have citric acid malic acid tartaric acid potasium sorbate and sodium saccharin
my question is whenever I see something about sweetening wine it says add one saccharin tablet but precisely how much is in one tablet? And the same goes for the pot sorb how much would be needed to stop a fermentation. I have about a kilo of each :-). They wont miss it they have several tonnes.
I have heard of people using saccharin to sweeten wine but I think that most people here would not use it for that. Instead they would use sugar or grape juice and potassium sorbate since the sorbate has less of a noticeable affect and the saccharin has a definite taste. Can't help you with the quantities.
Don
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