New Giveaway - Wort Monster Conical Fermeneter!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Kmeta and Ksorbate creating off flavors?




Reply
 
LinkBack Thread Tools Display Modes
Old 11-12-2012, 09:44 PM   #1
CodyA
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Albuquerque, NM
Posts: 201
Liked 15 Times on 15 Posts
Likes Given: 22

Default Kmeta and Ksorbate creating off flavors?

I have heard some say that potassium sorbate creates off flavors, and using Ksorbate without Kmeta makes for an even worse flavor. Have most found this to be true? And if so, how noticeable is it?



__________________
CodyA is offline
 
Reply With Quote Quick reply to this message
Old 11-12-2012, 10:50 PM   #2
LeBreton
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Finger Lakes, NY
Posts: 1,108
Liked 93 Times on 81 Posts
Likes Given: 3

Default

Depends on the person. Ranging from an allergic reaction in some to a complete inability to sense even abnormally high concentrations in others. Most find sulfites to be more noticeable than sorbate in the same concentration IMO, but sorbate is generally used in higher dosages.

My threshold for sulfites is around 100ppm of free SO2, and find it gives a slightly metalic, sulfa taste. Never had too much sorbate identified as such but I assume it would be similar.

Never heard of anyone using sorbates without sulfites so can't comment on that part. But properly used, 99% of the population cannot taste them in a product.



__________________
Bellwether Hard Cider
In all the states no door stands wider,
To ask you in to drink hard cider
LeBreton is offline
 
Reply With Quote Quick reply to this message
Old 11-12-2012, 10:57 PM   #3
CodyA
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Albuquerque, NM
Posts: 201
Liked 15 Times on 15 Posts
Likes Given: 22

Default

Cool, I'll only have about 25ppm of Kmeta and 1/2 teaspoon per gallon of Ksorbate, so it sounds like I should be playing it on the safe side (unless there are any allergic reactions that is).

__________________
CodyA is offline
 
Reply With Quote Quick reply to this message
Old 11-12-2012, 11:01 PM   #4
Yooper
Frau Admin
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 58,589
Liked 3848 Times on 2812 Posts
Likes Given: 640

Default

I don't have any issues with k-meta, and I think it's around 70 ppm or even a bit more that is under the taste threshold. I normally use 50 ppm for antioxidant and preservative effects.

Sorbate I can taste a mile away, and I dislike it. I don't think there is any taste threshold with it, but I think some people are less likely to find it offensive.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is online now
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Sorbate, metabasulfite, kmeta... Nwa-brewing Wine Making Forum 3 11-08-2012 06:51 PM
another kmeta question barneyfife Wine Making Forum 8 10-03-2012 04:38 AM
Campden/KMeta vs. Filtering oldbullgoose All Grain & Partial Mash Brewing 19 08-26-2012 02:58 PM
Kmeta when bottling? wooda2008 Wine Making Forum 2 09-22-2011 04:11 PM
Oxyclean creating off flavors? NewBrew75 Equipment/Sanitation 3 02-15-2009 12:46 PM