pizzaman
Well-Known Member
I'm in the process of making a batch of Joe's Quick Grape Mead(Pyment). This is meant to be a quick mead, ready in five weeks (just in time for a party we're hosting) unfortunately it calls for potassium sorbate, which I don't have on hand. I do have the campden tablets, but my lhbs doesn't carry the sorbate.
After searching this and the gotmead forums, I understand what potassium sorbate does, and how it works with the campden tablets to cease fermentation to allow for back-sweetening without creating bottle bombs. I have also found that some juices have potassium sorbate in them, which can't be used in must as it will inhibit yeast activity.
My question is, can I use a juice concentrate that has potassium sorbate in it, along with the campden tablets to do the same thing? Has anyone ever tried this or does anyone know if the amount of potassium sorbate found in typical juice concentrates would be enough to do this?
Thanks
After searching this and the gotmead forums, I understand what potassium sorbate does, and how it works with the campden tablets to cease fermentation to allow for back-sweetening without creating bottle bombs. I have also found that some juices have potassium sorbate in them, which can't be used in must as it will inhibit yeast activity.
My question is, can I use a juice concentrate that has potassium sorbate in it, along with the campden tablets to do the same thing? Has anyone ever tried this or does anyone know if the amount of potassium sorbate found in typical juice concentrates would be enough to do this?
Thanks