Originally Posted by ao125
Can Potassium Sorbate or other preservatives be boiled out?
Sodium and Potassium Metabisulfites can be aerated out.
This is what is done when you make "skeeter pee" (a type of all-lemon wine) which uses store bought, bottled lemon juice which contains metabisulfite.
Removing sulfites involves repeated aeration and air exposure in a bucket or other open top vessel with a large air-surface area ... basically; vigorous stirring, 4 or 5 times a day for 2 days in (ideally) a cool'ish environment.
Potassium Sorbate is not very practical to remove ... although it *can* be done ... ugly ... impractical ... but possible.
Jack Keller notes a method of potassium sorbate removal that involves making a very strong starter of *bread* yeast and adding that to your must ... then, after it’s fermented out it will have consumed the pot sorbate ... rack and re-add a starter made from the (wine) yeast you had intended to use.
Those who have tried it used a starter and then added a teaspoon or two of bakers yeast for three additions, each 8 hours apart to the must to get the removal process started.