Another week, another question from an astute reader:
I have been reading some websites that say potassium sorbate should not be added to dry red wines. I am exclusively a kit maker of primarily dry reds. All the kits contain potassium sorbate. I have made over 65 red kits and we are currently drinking on the first 50 or so. All taste good to us. I am just wondering would they taste any better if the potassium sorbate was excluded. Since I am not into chemistry I wonder if I would be taking some kind of risk if I should exclude.