On Jan 12, 6:25*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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Mike,
Is that the level you use, 250 PPM? I assume this is like sorbate in
that the amount of residual sugar has no bearing on quantity if
benzoate used; is that correct?

Joe