Can't remember if I already used potassium sorbate

[GeneDaniels1963]

I am in a delemia. I have 2 one-gal batches of blackberry wine. But I just returned from a long business trip and I cannot remember if I already treated them with potassium sorbate or not.

Should I just add potassium metabisulfite? Should I retreat with both?

Any suggestions would be great

 

[GeneDaniels1963]

Bump, any ideas anyone?

 

[hamiltonkiler]

Mmm. Why treat it? Are you going to back sweeten

 

[GeneDaniels1963]

Mmm. Why treat it? Are you going to back sweeten

Yes, I was planning to backsweeten with some of the original must that I froze

 

[hamiltonkiler]

Add a half rate of meta, burb it good and let it sit a few days. Fortifying is a great way to sweeten and stop fermintation.
Or since they are only one gallon jugs cold shock stop fermintation for a week in the fridge then sweeten.
Cheers

 

[JimRausch]

I don't think that sorbate has any flavor, so I believe you can add both, and if you doubled on the sorbate, no biggie. If anyone knows anything contrary, please correct me.

 

[RPh_Guy]

Average tasting threshold of sorbate is 180ppm. Some can taste it much lower.

Can't remember if you stabilized?
Easy solution: Pull a sample. Add sugar. Monitor SG.

 

[GeneDaniels1963]

Can't remember if you stabilized?
Easy solution: Pull a sample. Add sugar. Monitor SG.

Sounds like the plan! Thanks for the idea.

 

[Soulshine2]

I am in a delemia. I have 2 one-gal batches of blackberry wine. But I just returned from a long business trip and I cannot remember if I already treated them with potassium sorbate or not.

Should I just add potassium metabisulfite? Should I retreat with both?

Any suggestions would be great

this is why one should take notes .

 

[GeneDaniels1963]

this is why one should take notes .

I do, but I was getting ready for a big international trip and I think I forgot to write that down. I am 75% sure I did treat them, but since I don't have notes, I cannot be sure.

 

[Yooper]

I'm one of those people who can taste even slight amounts of sorbate, and find it unpleasant, but many others don't taste it at all. I think just sweetening a sample and seeing if it ferments again would answer the question, but maybe a taste could as well if you were sensitive to sorbate.