On Jan 12, 11:25 pm, Mike McGeough wrote:
Joe,

Have you tried sodium benzoate? I gave up on sorbate too, as I didn't
like the taste that was always detectable at necessary levels. The
benzoate is as close to tasteless at 250 ppm as makes no nevermind. I've
used it for a couple of years now on back sweetened whites with no
problems and rave reviews.

Mike McGeough

Joe Sallustio wrote:

Sorbate is evil. It never seems to work out well for me. I don't
want to back sweeten because I don't make the sweets for myself,
others like them. I will come up with an alternative on way or
another that I can afford, I don't want to build a sterile filter for
10 gallons a year.

Joe

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Oh wow, my ears pricked up like guard dogs when you said that!

Is sodium benzoate 'health risk free' and easy to get hold of? I
never saw this in my Wine makers store here in the UK but that sounds
like an awesome option. I don't know why but I presumed that was a
chemical you'd find it hard to find for domestic use.

Jim