DaveTheDamaja
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- Sep 23, 2014
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So,
I'm new to winemaking. I've attempted to batches so far one of raspberry wine and one Pinot Noir. I was told to use potassium sorbate to back sweet the raspberry wine; I was also told to use it on the Pinot Noir to halt fermentation before bottling. Both batches turned out pretty horrible. They had the same strange aftertaste. I attribute this to the potassium sorbate. I followed the directions on the bottle which states half a teaspoon per gallon but somehow both batches had the same strange taste. What are your thoughts on the use of potassium sorbate on dry wines? Is it necessary? Should I trust that fermentation is complete once the specific gravity has leveled out?
I'm new to winemaking. I've attempted to batches so far one of raspberry wine and one Pinot Noir. I was told to use potassium sorbate to back sweet the raspberry wine; I was also told to use it on the Pinot Noir to halt fermentation before bottling. Both batches turned out pretty horrible. They had the same strange aftertaste. I attribute this to the potassium sorbate. I followed the directions on the bottle which states half a teaspoon per gallon but somehow both batches had the same strange taste. What are your thoughts on the use of potassium sorbate on dry wines? Is it necessary? Should I trust that fermentation is complete once the specific gravity has leveled out?