silly pot sorb question

[5327echo]

I'm bottling a small batch of Apfelwein ...or at least I planned on it this weekend...

I've made 3-4 batches in the past...and carbed up fine in flip tops w .75 cup corn sugar/5 gallon...

anyway... my question...though I have been planning on bottle carbing this all along...I stabilized it with pot sorb (out of habit from wine making maybe I dont know...but I dont think I did this with the last couple Apfelwein batches...)

I've let this sit now for an additional 2-3 weeks under airlock just staring at it.. ...

am I still going to get normal bottle carb action? or did I just kill my chances along with all the yeasties who would normally allow for the carb process to occur...

I'm not set up for force carb...

??

 

[Orangevango]

You will have to re-yeast it. When you boil your sugar solution for carbing, let it cool and rack the apfelwein on to it and a pack of yeast. You have to make sure the yeast gets evenly distributed. It would be better to make a starter and rack onto some yeast sludge off of the bottom.

another way you could do it would be to carefully sprinkle a couple grains of dry yeast into each bottle before you cap it.

In the future, dont stabilize stuff you want to bottle carb

 

[5327echo]

hmmm. that sounds a bit risky. Maybe I'll just bottle it still this time.

 

[Denny's Evil Concoctions]

I don't think pot sorb disapates like sulfite does. I think you are stuck with flat AW. Not that that is a bad thing.

Not positive on that though.

 

[jkarp]

Potassium sorbate doesn't actually kill yeast; it's birth control. So, any viable cells still in the cider will be able to carbonate, but it will be very, very, very slow. I stabilize my ciders, back-sweeten and force-carbonate 'em using a Tap-a-Draft and I've had TaD bottles that developed a little carbonation after a couple months.