About a month ago, I sweetened and stabilized a 3-gal batch of strawberry
and left it to age a bit longer. Planning to bottle it this weekend, I
tasted it today and decided it needs a bit more sugar. If I do add more
sugar now, do I need to also add more pot-met?

Bart

"pot-met" isn't "sorbate"!!!!

--
Trevor A Panther
In South Yorkshire, England
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"bwesley7" wrote in message
news:uuVWb.34540$fZ6.17199@lakeread06...
About a month ago, I sweetened and stabilized a 3-gal batch of strawberry
and left it to age a bit longer. Planning to bottle it this weekend, I
tasted it today and decided it needs a bit more sugar. If I do add more
sugar now, do I need to also add more pot-met?

Bart

Oops... typo... obviously, I meant to ask if more sorbate would be needed.

Bart


"Pinky" wrote in message
news
"pot-met" isn't "sorbate"!!!!

--
Trevor A Panther
In South Yorkshire, England
Remove "PSANTISPAM" from my address line to reply.
All outgoing mail is scanned by Norton
Anti Virus for your protection too!
"bwesley7" wrote in message
news:uuVWb.34540$fZ6.17199@lakeread06...
About a month ago, I sweetened and stabilized a 3-gal batch of
strawberry
and left it to age a bit longer. Planning to bottle it this weekend, I
tasted it today and decided it needs a bit more sugar. If I do add more
sugar now, do I need to also add more pot-met?

Bart

About a month ago, I sweetened and stabilized a 3-gal batch of strawberry
and left it to age a bit longer. Planning to bottle it this weekend, I
tasted it today and decided it needs a bit more sugar. If I do add more
sugar now, do I need to also add more pot-met?

Not more pot-met but potassium sorbate. The potassium meta does
stablize a wine and inhibit yeast to an extent but it is postassium
sorbate that stops yeast from reproducing. In a home made sweetened
wine that is about the only method of stopping re-fermentation in
the bottle.

Don

On 2/13/04 5:44 AM, in article
, "Don S"
wrote:

About a month ago, I sweetened and stabilized a 3-gal batch of strawberry
and left it to age a bit longer. Planning to bottle it this weekend, I
tasted it today and decided it needs a bit more sugar. If I do add more
sugar now, do I need to also add more pot-met?

Not more pot-met but potassium sorbate. The potassium meta does
stablize a wine and inhibit yeast to an extent but it is postassium
sorbate that stops yeast from reproducing. In a home made sweetened
wine that is about the only method of stopping re-fermentation in
the bottle.

Don

Let me clarify a bit. If you already have some sugar in it, and you have
enough potassium sorbate to keep it from fermenting, adding more sugar
should not be a problem. You do not need to add more sorbate. Of course,
oxygen exposure may mean you need to keep sulfite levels up, but sorbate
should be fine.

--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email)

OK, that's what I was hoping... I don't like to add any more chemicals than
are really needed.
Thanks,

Bart

"Greg Cook" wrote in message
...
On 2/13/04 5:44 AM, in article
, "Don S"
wrote:

About a month ago, I sweetened and stabilized a 3-gal batch of
strawberry
and left it to age a bit longer. Planning to bottle it this weekend, I
tasted it today and decided it needs a bit more sugar. If I do add
more
sugar now, do I need to also add more pot-met?

Not more pot-met but potassium sorbate. The potassium meta does
stablize a wine and inhibit yeast to an extent but it is postassium
sorbate that stops yeast from reproducing. In a home made sweetened
wine that is about the only method of stopping re-fermentation in
the bottle.

Don

Let me clarify a bit. If you already have some sugar in it, and you have
enough potassium sorbate to keep it from fermenting, adding more sugar
should not be a problem. You do not need to add more sorbate. Of course,
oxygen exposure may mean you need to keep sulfite levels up, but sorbate
should be fine.

--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email)