Questions tagged [potassium-sorbate]

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4
votes
1answer
80 views

Neutralizing yeast prior to backsweetening

It’s coming up on the third week of secondary for my first mead batch and my intention was to sterilize the yeast culture with campden tablets and potassium sorbate. I added the correct dose of each ...
3
votes
2answers
181 views

Back sweeten Wine Question

I am an avid brewer but have just finished fermenting my 1st muscadine wine. It has been fermenting for 6 months and has been racked once. Even though it's really clear I just added sparkaloid along ...
5
votes
2answers
400 views

Does Potassium Sorbate cause off flavors over time - and how long does this process take?

This article claims the following: The second limitation of potassium sorbate is the length of time it is effective. Once added to wine it stays in the desireable form of sorbic acid only for a ...
2
votes
1answer
731 views

How much potassium sorbate is needed to prevent yeast from multiplying?

I would like to ferment 2 and 4 Liters of papaya and watermelon (respectively) but am looking for how much potassium sorbate is needed, for each volume, to prevent yeast from multiplying. An equation,...
4
votes
1answer
2k views

To keep wine sweet when do I add potassium sorbate?

I made 4 gallons watermelon wine and I wanted to leave it a little sweet. So, when the brew was at 1.01 gravity I added 2 tsp of potassium sorbate. I stirred it well. Over the next few days there was ...
12
votes
2answers
70k views

How much potassium metabisulfite/Potassium Sorbate to stop fermentation?

I've had a lot of trouble finding a quick and easy answer to this question. Wine makers will add these chemical to wine after fermentation to prevent spoilage, and as an antioxidant. You can also ...