Potassium sorbate - Page 2 - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Potassium sorbate

Reply
 
Thread Tools
Old 09-23-2012, 04:58 PM   #11
levon15
Recipes 
 
Jul 2011
Columbia, IL
Posts: 36
Liked 1 Times on 1 Posts


The lees?



 
Reply With Quote
Old 09-23-2012, 05:02 PM   #12
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,005
Liked 7600 Times on 5350 Posts


Quote:
Originally Posted by levon15 View Post
The lees?
The stuff that drops to the bottom as the cider clears and ferments. Once the cider stops dropping lees, and is clear, it can be racked off of the lees and then stabilized.

If there are still lees present, or the cider is cloudy, sorbate won't "work" as there are still plenty of yeast in suspension or on the bottom. Once the cider is removed from as much yeast as possible, and no lees are present, the sorbate probably will inhibit new fermentation.


__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 09-23-2012, 05:52 PM   #13
levon15
Recipes 
 
Jul 2011
Columbia, IL
Posts: 36
Liked 1 Times on 1 Posts


But I need the sorbate and the Campden, will just sorbate do the job?

 
Reply With Quote
Old 09-23-2012, 06:00 PM   #14
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,005
Liked 7600 Times on 5350 Posts


Quote:
Originally Posted by levon15 View Post
But I need the sorbate and the Campden, will just sorbate do the job?
Sorbate might do the job, but it works much better in the presence of sulfite (campden), so you should add both.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 09-24-2012, 01:49 AM   #15
levon15
Recipes 
 
Jul 2011
Columbia, IL
Posts: 36
Liked 1 Times on 1 Posts


How long do I let it set before back sweetening?

 
Reply With Quote
Old 09-24-2012, 01:57 AM   #16
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,005
Liked 7600 Times on 5350 Posts


Quote:
Originally Posted by levon15 View Post
How long do I let it set before back sweetening?
A few days after stabilizing should do it! Just make sure it doesn't cloud up again, and stays perfectly clear before sweetening.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 09-24-2012, 04:09 PM   #17
levon15
Recipes 
 
Jul 2011
Columbia, IL
Posts: 36
Liked 1 Times on 1 Posts


So if i rack it to my keg, add the campden and potassium sorbate I just need to wait a few days to backsweeten? Making sure its not cloudy first? Seeing if its cloudy by sample out of the keg I suppose?

 
Reply With Quote
Old 09-24-2012, 07:19 PM   #18
diptherunner
Recipes 
 
Sep 2012
Posts: 125
Liked 13 Times on 11 Posts


Ok, I'm going to jump into this with another question (i have 5 gallons of cider in primary) After back-sweetening, could I use priming sugar to carbonate similar to a beer? If I use treat the cider to "crash" the yeast, will it wake up to carbonate in a bottle? Should I pasteurize after all of this? Sorry for jumping in!

 
Reply With Quote
Old 09-24-2012, 08:14 PM   #19
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,005
Liked 7600 Times on 5350 Posts


Quote:
Originally Posted by diptherunner View Post
Ok, I'm going to jump into this with another question (i have 5 gallons of cider in primary) After back-sweetening, could I use priming sugar to carbonate similar to a beer? If I use treat the cider to "crash" the yeast, will it wake up to carbonate in a bottle? Should I pasteurize after all of this? Sorry for jumping in!
No. Sorbate inhibits yeast production, so if you use it, you can't carbonate it. If you don't use sorbate, you can try pasteurizing the cider once it carbs up. (See the sticky for how-to).
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 09-26-2012, 06:29 AM   #20
dinnerstick
Recipes 
 
Nov 2010
utrecht, netherlands
Posts: 2,023
Liked 267 Times on 196 Posts


for the person kegging, if you used a yeast that is inactive at fridge temps (like an ale yeast; with s04 and s05 this works great) you can often get away with just sweetening and whacking it in the kegerator. unless you are leaving it there for years i guess, since there will be some tiny level of yeast activity still, but my draught ciders tend to go pretty quickly. i still wait until it's clear, by cold crashing if possible, as i don't like bready tasting cider. with wild yeast , champagne yeast, etc. i wouldn't try it. if you do this, just remember that if you bottle some from the keg, those are very likely to resume fermenting at room temp, and possibly explode. ie not a very nice christmas gift



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Potassium Sorbate Mike0716 Cider Forum 2 10-19-2008 09:06 PM
Potassium Sorbate enough? dubbel dutch Mead Forum 3 04-10-2008 09:17 PM
Potassium Sorbate Douglas1234 Cider Forum 8 03-20-2008 04:24 PM
Potassium sorbate roofman70 Cider Forum 21 11-29-2007 12:52 PM
Potassium sorbate mch2smw Cider Forum 9 11-10-2005 11:51 PM


Forum Jump