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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Potassium Sorbate Usage
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Old 04-06-2012, 01:45 AM   #1
LeverTime
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Default Potassium Sorbate Usage

I am in the process of making my first wine that I attempted to stabilize (Skeeter Pee). I put the Potassium Sorbate into my Skeeter Pee after it had fermeted out to 0.998. After two days, I still see some of the PS cylinders floating at the top of the carboy. Is that normal, or did I do something wrong?


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Old 04-06-2012, 02:07 AM   #2
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You're supposed to dissolve the sorbate in a little wine or water first. Why are you sorbating a dry wine? Are you planning on back sweetening?


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Old 04-06-2012, 02:16 AM   #3
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I did not dissolve it first. I am planning to back sweeten it. I've just followed the directions on the skeeter pee website.
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Old 04-06-2012, 02:18 AM   #4
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You can probably stir it to get it dissolved then. Back sweetening with an unfermentable can sometimes be an easier path.
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Old 04-06-2012, 02:24 AM   #5
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Do I have to worry about oxygenating it if I stir it? Sorry if these are dumb questions, but I've only made beer before.


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