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Old 06-12-2009, 05:19 PM   #1
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Default Potassium Sorbate & Backsweeten

Greetings.

I am getting ready to add some potassium sorbate to a melonmel that's dried out. My question is, do I add the potassium sorbate and give it a few days or so before backsweeting with honey? or can I do this all at once?

One other question is the method for backsweeting. What is the best way to get the honey that'll I'll be adding to blend in with the current must?

Thanks in advance.
Travel_mon



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Old 06-12-2009, 05:39 PM   #2
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I just asked this same question not too long ago and got some good responses:

http://www.homebrewtalk.com/f25/potassium-sorbate-campden-how-dissolve-122765/



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Old 06-12-2009, 05:50 PM   #3
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AZ_IPA,

thanks for the heads up, that's a great thread on how to mix the PS with the must and I do appreciate you sharing it.

I'm still curious though, after I add the PS, do I wait a few days or can I go ahead and immediately add the honey that I want to backsweeten?

Secondly, what is the best method for stirring in straight honey into a must/mead that one wants to backsweeten?

As always, I appreciate all feedback.

Cheers.

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Old 06-12-2009, 06:34 PM   #4
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Quote:
Originally Posted by Travel_mon View Post
AZ_IPA,

thanks for the heads up, that's a great thread on how to mix the PS with the must and I do appreciate you sharing it.

I'm still curious though, after I add the PS, do I wait a few days or can I go ahead and immediately add the honey that I want to backsweeten?

Secondly, what is the best method for stirring in straight honey into a must/mead that one wants to backsweeten?

As always, I appreciate all feedback.

Cheers.
Wait a few days, to ensure fermentation will not restart when you add the sweetener.
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Old 06-12-2009, 06:49 PM   #5
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I apologize, but I'm still not understanding.

1. Add the potassium sorbate (i'll use one of the methods mentioned from a previous thread above)
2. I'll wait a few days to see if any activity resumes in the must, if not. I'll go to step 3.
3. Add honey back into must to backsweeten.
4. Allow mead to age for a month or two before bottling.

Now when I do step three, what are some of the best tried and true methods for adding honey back into a mead? Obvisouly, I want the new honey to blend with the current must and I don't really want to add any additional water.

Thanks again I am appreciative.

Respectfully,
Travel Mon

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Old 06-12-2009, 06:52 PM   #6
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#3. you can pull some of the mead out and heat up a little to help dissolve the honey, and then add back.

#2. you actually won't see any signs of fermentation until you do #3. If you mead has consumed all of the sugars, the yeasts are just sitting there waiting for more - so when you add the PS, you won't actually see anything. That's why Yooper recommended waiting a couple days after you add the sweetner.

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Old 06-12-2009, 07:22 PM   #7
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Got it!

I should add the honey first, wait a day or so to see if any activity happens, then add the PS if I see activity.

Thanks everyone!!

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Old 06-12-2009, 07:36 PM   #8
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Also, always add Potassium Metabisulfite shortly before the potassium sorbate, since if there are any malolactic bacteria in there, if they are not eliminated by the K-META first, then they will metabolize (eat) the potassium sorbate, producing a contaminant compound called geraniol, which smells like geraniums (or wilted roses) and does not break down easily with time.

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Old 06-12-2009, 08:09 PM   #9
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Got it!

I should add the honey first, wait a day or so to see if any activity happens, then add the PS if I see activity.

Thanks everyone!!
no, no, no - add the PS and campden first - wait a day; THEN add the honey and look for activity in the following days.
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Old 06-12-2009, 08:29 PM   #10
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Got it!

I should add the honey first, wait a day or so to see if any activity happens, then add the PS if I see activity.

Thanks everyone!!

If you add the honey first it's likely you WILL see more activity, you're giving the yeast more sugar, kill it first, then add the honey.


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