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Old 05-25-2011, 02:27 AM   #1
bkorver
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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...

 
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Old 05-25-2011, 02:35 AM   #2
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do it

 
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Old 05-25-2011, 02:35 AM   #3
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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.
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Old 05-25-2011, 02:43 AM   #4
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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!

 
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Old 05-25-2011, 02:49 AM   #5
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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!
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Old 05-25-2011, 02:54 AM   #6
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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?

 
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Old 05-25-2011, 08:02 AM   #7
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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?

 
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Old 05-25-2011, 12:55 PM   #8
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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.
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Old 05-25-2011, 03:44 PM   #9
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thanks but that's on the wrong continent

 
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Old 05-25-2011, 03:58 PM   #10
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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
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