I believe that Gary really does mean toss the potassium sorbate. When
he says to put the sorbate in an empty carboy, he means put the
potassium metabisulphite in the empty carboy.

IMO, Gary's method is probably going to work. I would add the
bentonite (especially in a white) because I'm not convinced that time
will clear a protein haze. Personally I would also use the clearing
agents & filter. But that's just me.

Steve

On Sun, 20 Jan 2008 14:45:12 -0500, Gary Flye ""makewine \"@
carolina.rr.com" wrote:

Tom,
I have made kit wines for about 20 years now, and the one thing that
impresses me most is the incredible increase in quality. Kit wines are
so good now that they often win blind tastings against natural grape
wines. That said, I agree with others who have observed that the kits
are geared towards early consumption, and therefore, require additives
to clarify, degas, and stabilize the wine much more rapidly than is
necessary. As an alternative to the more complex solutions offered by
Jack Keller and Tim Vandergrift, here's my simple but effective
approach. Toss the bentonite, kieselol / chitosan, and potassium
sorbate. For fermentation, just add the concentrate, dilute with water,
add oak (if red wine or chardonnay), and sprinkle yeast on top. When
fermentation stops (5-7 days), rack to a carboy, top up and attach an
airlock. After 2 months, put the potassium sorbate in an empty carboy
and rack into it, top up and attach an airlock. After another 4 months,
rack into an empty carboy, and siphon into bottles. I've been following
this very simple process for several years now. The wine is always
clear for bottling, tastes great, and remains stable for at least 2
years (I can't say for sure beyond that because I always drink it up by
then!).
Best wishes for success in your winemaking.

Regards,
Gary