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