Treatment: Sulfur

DIFFERENT Blueberries Figs Rhubarb Raisins TREATMENT Attachment Mass fermentation Main fermentation

WINES Appples Hips Rowanberries     Freezing Sulfur Stop fermentation

+ Sulfur is a preservative (kill wild yeast, bacteria and fungi)  - Sulfur slows the development of wine-yeast (alcohol is the best preservative when strong enough) Check if you have the yeast to use together with sulfur, or whether it is of the rapid type that uses alcohol as a preservative. Raw squeezed juice should always be used with sulfur. Without sulfur the wine can turn to vinegar. Boiled juice almost never need sulfur. It is basically steril after cooking.