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Old 09-16-2009, 03:59 AM   #1
killian
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can you add sorbate at bottling?


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Old 09-16-2009, 04:30 AM   #2
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EDIT: Misread the forum title. Oops.

Though that still applies for carbed cider.


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Old 09-16-2009, 06:23 AM   #3
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Was he talking beer????

 
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Old 09-16-2009, 07:36 AM   #4
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mead. ) >-
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Old 09-16-2009, 11:51 AM   #5

There's no need to use it at bottling. If you've fermented to dryness, then you don't need it. If there's still some residual sweetness, then sorbate won't stop the fermentation anyway. If you have some residual sweetness and the gravity readings have remained constant for several months then chances are the yeast has done all it can and, again, there's no need for sorbate. I always stabilize after fermentation is complete and prior to back sweetening but long before bottling. If you bottle a mead or wine that hasn't finished fermentation you'll have blown corks, or bottle bombs if using beer bottles.

 
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Old 09-16-2009, 08:48 PM   #6
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how are you stabilize? sulfite and sorbate? what exactly does sorbate do?
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Old 09-17-2009, 12:15 AM   #7
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Quote:
Originally Posted by killian View Post
how are you stabilize? sulfite and sorbate? what exactly does sorbate do?
Sorbate inhibits yeast reproduction. The yeast are still alive, but can't reproduce to start fermentation again when more fermentables are added.

Campden is added because sorbate works better when sulfites are present.


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