What's up everyone. First time posting
Listened to the Flat Tail episode where Dave Marleyeivee was talking about sanitizing fruit using sulfites. Anyone have any HB experience with this method? Looks like Sodium Bisulfite is common but most articles I've found are geared toward wine making.
I'm about to split a batch of lambic onto some fruit from my backyard and am wondering if any of you guys have any tips (i.e. PPM, length of time, etc.)
Thanks.