I'll be mixing a gallon of traditional into a 3-gallon muscadine pyment pretty soon here, and I'm wondering how I would go about making sure that the fermentation is stopped after I backsweeten and before I bottle.
I'm assuming that I would mix the two together into my bottling bucket, backsweeten with honey to taste, and then add campden tablets/potassium metabisulphide. My question is, how long should I leave it in the bottling bucket to let the sulphates do their thing? I don't want to leave it long enough to oxidize, as it will have a lot of surface area exposed in the bottling bucket...
I'm assuming that I would mix the two together into my bottling bucket, backsweeten with honey to taste, and then add campden tablets/potassium metabisulphide. My question is, how long should I leave it in the bottling bucket to let the sulphates do their thing? I don't want to leave it long enough to oxidize, as it will have a lot of surface area exposed in the bottling bucket...