When I racked my Reisling for the first time a couple weeks ago it was
below 1.010 but there was very little sediment in the bottom of the
primary. I just added k-sorbate, sulfites, reserved juice and Super
Kleer. Is it possible to have too much yeast sediment so that the
amount of k-sorbate is insufficient? I really don't want this to
ferment dry.

Mark

Well, what did you do to stop it? If it's stillgoing, chill it. You
add sorbate to still wines. I'm not sure what super kleer is but
fining is done on still wines or must also.

Joe

Mark G. wrote in message . ..
When I racked my Reisling for the first time a couple weeks ago it was
below 1.010 but there was very little sediment in the bottom of the
primary. I just added k-sorbate, sulfites, reserved juice and Super
Kleer. Is it possible to have too much yeast sediment so that the
amount of k-sorbate is insufficient? I really don't want this to
ferment dry.

Mark

"Mark G." wrote in message
...
When I racked my Reisling for the first time a couple weeks ago it was
below 1.010 but there was very little sediment in the bottom of the
primary. I just added k-sorbate, sulfites, reserved juice and Super
Kleer. Is it possible to have too much yeast sediment so that the
amount of k-sorbate is insufficient? I really don't want this to
ferment dry.

Mark

Joe is right. Sorbat is not effective at stopping an ongoing ferment. It
will prevent a restart if it has stopped but it does not stop one. the best
thing to do is let it finish out dry, then sorbate so it will not restart
and sweeten to taste.

Ray

Ray Calvert wrote in message
...

"Mark G." wrote in message
...
When I racked my Reisling for the first time a couple weeks ago it was
below 1.010 but there was very little sediment in the bottom of the
primary. I just added k-sorbate, sulfites, reserved juice and Super
Kleer. Is it possible to have too much yeast sediment so that the
amount of k-sorbate is insufficient? I really don't want this to
ferment dry.

Mark

Joe is right. Sorbat is not effective at stopping an ongoing ferment. It
will prevent a restart if it has stopped but it does not stop one. the
best
thing to do is let it finish out dry, then sorbate so it will not restart
and sweeten to taste.

This is precisely what I was going to ask:
Which is better at preventing re-starts; sorbate or sodium benzoate?????

Ray

I have always used sorbate and potasium metabiosulphate and have never had a
restart. You need both as they work together. I don't like to add anything
that lifts the Na level.

Ray

"Bob" wrote in message
...
Ray Calvert wrote in message
...

"Mark G." wrote in message
...
When I racked my Reisling for the first time a couple weeks ago it was
below 1.010 but there was very little sediment in the bottom of the
primary. I just added k-sorbate, sulfites, reserved juice and Super
Kleer. Is it possible to have too much yeast sediment so that the
amount of k-sorbate is insufficient? I really don't want this to
ferment dry.

Mark

Joe is right. Sorbat is not effective at stopping an ongoing ferment.
It
will prevent a restart if it has stopped but it does not stop one. the
best
thing to do is let it finish out dry, then sorbate so it will not restart
and sweeten to taste.

This is precisely what I was going to ask:
Which is better at preventing re-starts; sorbate or sodium
benzoate?????

Ray

I have always used sorbate and potasium metabiosulphate and have never had a
restart. You need both as they work together. I don't like to add anything
that lifts the Na level.

Ray

"Bob" wrote in message
...
Ray Calvert wrote in message
...

"Mark G." wrote in message
...
When I racked my Reisling for the first time a couple weeks ago it was
below 1.010 but there was very little sediment in the bottom of the
primary. I just added k-sorbate, sulfites, reserved juice and Super
Kleer. Is it possible to have too much yeast sediment so that the
amount of k-sorbate is insufficient? I really don't want this to
ferment dry.

Mark

Joe is right. Sorbat is not effective at stopping an ongoing ferment.
It
will prevent a restart if it has stopped but it does not stop one. the
best
thing to do is let it finish out dry, then sorbate so it will not restart
and sweeten to taste.

This is precisely what I was going to ask:
Which is better at preventing re-starts; sorbate or sodium
benzoate?????

Ray

This is precisely what I was going to ask:
Which is better at preventing re-starts; sorbate or sodium benzoate?????

I just have to weigh in on this issue, although I know I shouldn't.

If you're serious about making sweet wines, do it right and learn how to do
sterile filtration.

It's not really that difficult, but it does require some outlay of capital.
Figure ~$500 do do it with off the shelf items, for batches in the range of
1 - 2 barrels (~100 gallons). You can probably do it on the cheap for
~$300. Maybe less if you're lucky on e-Bay.

Tom S

This is precisely what I was going to ask:
Which is better at preventing re-starts; sorbate or sodium benzoate?????

I just have to weigh in on this issue, although I know I shouldn't.

If you're serious about making sweet wines, do it right and learn how to do
sterile filtration.

It's not really that difficult, but it does require some outlay of capital.
Figure ~$500 do do it with off the shelf items, for batches in the range of
1 - 2 barrels (~100 gallons). You can probably do it on the cheap for
~$300. Maybe less if you're lucky on e-Bay.

Tom S

"Tom S" wrote in message om...
If you're serious about making sweet wines, do it right and learn how to do
sterile filtration.
Tom S

Tom, what do you mean by "do it right"?

Is there a problem with using sorbate?
I'm not much of a sweet (or white) wine drinker myself, but have used
the techniques described above (ferment to dry, sorbate and sweeten to
taste) for Riesling, and this turned out to be one of the favorite
wines I've made for friends and family that like this style. In fact,
I'm due to pick up some Riesling this weekend - don't intend to spend
the bucks for filter equipment though, as I wouldn't use it enough.

Miker

"Tom S" wrote in message om...
If you're serious about making sweet wines, do it right and learn how to do
sterile filtration.
Tom S

Tom, what do you mean by "do it right"?

Is there a problem with using sorbate?
I'm not much of a sweet (or white) wine drinker myself, but have used
the techniques described above (ferment to dry, sorbate and sweeten to
taste) for Riesling, and this turned out to be one of the favorite
wines I've made for friends and family that like this style. In fact,
I'm due to pick up some Riesling this weekend - don't intend to spend
the bucks for filter equipment though, as I wouldn't use it enough.

Miker