Wine Conditioner in Strawberry Wheat Secondary

[DPB]

I will be brewing my first wheat beer/fruit beer this upcoming weekend and was wondering about utilizing Wine Conditioner to prevent the yeast from fermenting out all of the strawberry sugars and to back sweeten at the same time. I plan on using both strawberry puree and frozen strawberries in a secondary.

My question is has anyone used Wine Conditioner successfully in a fruit beer? If so how much to add (I do not want it supersweet)? What are some potentional/foreseeable drawbacks?

Thanks in advance.

 

[amandabab]

wine conditioner usually has potasium sorbate in it. its one of the items to stop (or not allow restart) fermentation and back sweeten.

if you were force carbing, maybe. if your bottle conditioning its a bad idea.

 

[DPB]

I will be kegging. Does potasium sorbate have a considerable off flavor? Are there wine conditioners without potasium sorbate?

 

[Yooper]

I will be kegging. Does potasium sorbate have a considerable off flavor? Are there wine conditioners without potasium sorbate?

The reason the wine conditioner "works" to prevent renewed fermentation is because of the sorbate. It does have a taste that I don't care for, but it is pretty slight so with a fruity beer you may not taste the sorbate.

I'd probably skip the sorbate and just keep the beer cold to prevent fermentation of all of the fruit.

 

[phertwo]

I've used this stuff for wine a while back. It is really really sweet, so watch what you are doing if you use it. +1 for not caring for its taste. I regretted putting it in my wine.

I would just cold crash it and keep it cold once its in the keg. If your storing it, perhaps a campden tablet?