Happy HolidaySs Giveaway - Winners Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Why can't I...?
Reply
 
LinkBack Thread Tools
Old 05-25-2011, 03:27 AM   #1
bkorver
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
bkorver's Avatar
Recipes 
 
Join Date: May 2011
Location: Salt Lake City, Utah
Posts: 122
Liked 8 Times on 6 Posts
Likes Given: 8

Default Why can't I...?

I've got a one gallon carboy fermenting some pure apple juice at present. I put about two cups of sugar in with it and expect it will end up at around 8 to 10 abv. I really don't have a plan for when it is done fermenting and came up with a crazy idea. I was thinking about dropping some potassium sorbate in to stop fermentation, add some apple extract to get an apple bite (I imagine it will be quite bitter if I don't) and mixing it with carbonated water at bottling ( 1. to tone it down a bit and 2. to give it a hint of carbonation) Has anyone tried this or have any ideas why this might not work? Any input is appreciated...

__________________
bkorver is offline
 
Reply With Quote Quick reply to this message
Old 05-25-2011, 03:35 AM   #2
turtle
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: San Antonio, Texas
Posts: 489
Liked 5 Times on 5 Posts
Likes Given: 4

Default

do it

__________________
turtle is offline
 
Reply With Quote Quick reply to this message
Old 05-25-2011, 03:35 AM   #3
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,769
Liked 4909 Times on 3560 Posts
Likes Given: 988

Default

Well, the problem I see with it is that potassium sorbate doesn't stop an active fermentation. It inhibits yeast reproduction, sure, but since the yeast isn't reproducing at that state, it won't do a thing.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Find me on facebook: Lorena Evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 05-25-2011, 03:43 AM   #4
oldmate
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Sydney, Australia
Posts: 869
Liked 16 Times on 14 Posts
Likes Given: 1

Default

Yooper, since you're in this thread and it's on topic, why is it the standard practice to add K-sorbate AND K-meta to a finished wine? If the yeast are dead, they can't reproduce, so wouldn't it be simpler to add just the K-meta? Or am I missing out on some important chemistry here?

I was asked this in another thread and was stumped!

__________________
Primary: Cherry Melomel

Secondary:

Bottled: JAOM, Amber Ale
oldmate is offline
 
Reply With Quote Quick reply to this message
Old 05-25-2011, 03:49 AM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,769
Liked 4909 Times on 3560 Posts
Likes Given: 988

Default

Quote:
Originally Posted by oldmate View Post
Yooper, since you're in this thread and it's on topic, why is it the standard practice to add K-sorbate AND K-meta to a finished wine? If the yeast are dead, they can't reproduce, so wouldn't it be simpler to add just the K-meta? Or am I missing out on some important chemistry here?

I was asked this in another thread and was stumped!
I would NEVER add sorbate to a finished wine! T'aint me that would suggest that. I can taste sorbate, and leave it out unless sweetening!
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Find me on facebook: Lorena Evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 05-25-2011, 03:54 AM   #6
oldmate
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Sydney, Australia
Posts: 869
Liked 16 Times on 14 Posts
Likes Given: 1

Default

Quote:
Originally Posted by Yooper View Post
I would NEVER add sorbate to a finished wine! T'aint me that would suggest that. I can taste sorbate, and leave it out unless sweetening!
That's the point! Why would you need to add it when sweetening, when you could just add the K-meta? All I can think of is that there is an added level of security.

Also, does the sorbate taste dissipate?
__________________
Primary: Cherry Melomel

Secondary:

Bottled: JAOM, Amber Ale
oldmate is offline
 
Reply With Quote Quick reply to this message
Old 05-25-2011, 09:02 AM   #7
dinnerstick
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: utrecht, netherlands
Posts: 1,970
Liked 240 Times on 180 Posts
Likes Given: 22

Default

to continue this thread hijack, (since i don't like the idea of adding fizzy water and bottling, i think you will be disappointed with the flat and flabby results) i need to stabilize a skeeter pee batch before sweetening, but i can't seem to find sorbate anywhere. i rarely sweeten my ciders, and when i do i bottle carb and pasteurize. are my wine bags going to go all hindenburg on me? where else can one find k sorbate if not at brewing supply?

__________________
dinnerstick is offline
 
Reply With Quote Quick reply to this message
Old 05-25-2011, 01:55 PM   #8
Inodoro_Pereyra
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Miami, Florida
Posts: 868
Liked 11 Times on 11 Posts
Likes Given: 4

Default

You can find potassium sorbate here:

http://www.eckraus.com/index.php?action=search

They also have potassium metabisulfite and Campden tablets (sodium metabisulfite), to complement the potassium sorbate.

I'm by no means an expert, but the reasons why (as far as I know), either potassium or sodium metabisulfite are used with the potassium sorbate are, because you'd need a lot of metabisulfite if you wanted it to kill the yeast on its own, and using potassium sorbate alone would produce off flavors. So you use the sorbate to minimize the number of yeast cells (by hindering reproduction), and the metabisulfite to kill the remaining ones, and to neutralize the off flavors produced by the sorbate.

__________________

A pessimist is a well informed optimist.

Inodoro_Pereyra is offline
 
Reply With Quote Quick reply to this message
Old 05-25-2011, 04:44 PM   #9
dinnerstick
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: utrecht, netherlands
Posts: 1,970
Liked 240 Times on 180 Posts
Likes Given: 22

Default

thanks but that's on the wrong continent

__________________
dinnerstick is offline
 
Reply With Quote Quick reply to this message
Old 05-25-2011, 04:58 PM   #10
BeerEagle
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Kent, UK
Posts: 2,583
Liked 92 Times on 92 Posts
Likes Given: 7

Default

Quote:
Originally Posted by dinnerstick
thanks but that's on the wrong continent
Hi dinnerstick, you're in IoM right? Any UK Homebrew shop should have it, for example http://www.brewsmarter.co.uk or http://www.the-home-brew-shop.co.uk
__________________
With sufficient thrust, pigs fly just fine.
BeerEagle is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools




Newest Threads

LATEST SPONSOR DEALS