Sorbate

I made a melon melomel a while back that used melon juice for all of the liquid. Once it had finished I crashed it, racked of the yeast and then used camden and sorbate as well as topping off with more juice. It's since Sat failing to fully clear for a good few months. Last weekend I had a taste and took a SG reading, it was down to 1.0 or there about a and while the melon flavour tastes a bit sweet I decided I wanted it sweeter. So added enough honey to back sweeten. Now, the extra honey has helped clear it finally but I noticed very slight pressure on the airlock so i put it in the fridge again.

My question is, is the original sorbate still there and will crashing and racking again be enough? Or should i add another dose of sorbate again?

The sorbate shouldn't have dissipated, not like campden does. Since sorbate has a taste, I'd be hesitant to use more unless I absolutely had to. But you can add a crushed and dissolved campden tablet (one per gallon) to help out. Sorbate works better in the presence of sulfites, and the sulfites dissipate rather quickly.

Thanks Yoop! Thats what I was thinking, I'll just add more campden and see how it goes!

Insomniac said:

Thanks Yoop! Thats what I was thinking, I'll just add more campden and see how it goes!

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You can always add more sorbate if you have to, but I'd try just "boosting" it with some campden first. I can taste the sorbate, even though it's slight, and I'd prefer to use less rather than more if possible.