Countryboy73
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- Sep 16, 2012
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I have a problem of wine refermenting after adding potassium sorbate. The bottle says to add 1/4 tsp per gallon. I had a 6 gallon batch of hard tea. It stopped fermenting at .990 gravity. I let it sit about another week after no activity in the air lock, added 1 1/2 tsp of the sorbate. Waited another week then backsweetened it and bottled it in 2 ltr coke bottles. I opened my 7th bottle, out of 12, last night and it has carbed a little. I checked the other bottles and they have carbed some. I read on here that you can heat water to 145° add the dottles and let sit for about 20 minutes to kill the yeast, but I'm not sure if I want to do that with the plastic bottles. Is there something else I can do to make it not carb after bottling or did I not add enough sorbate to it.