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Can't remember if I already used potassium sorbate

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GeneDaniels1963

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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
 

hamiltonkiler

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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
 
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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.
 

Soulshine2

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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 .
 
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GeneDaniels1963

GeneDaniels1963

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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

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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.
 
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