William Frazier wrote:
> Joe Sallustio wrote "I'm actually considering not using sorbate anymore and
> seeing what
>
>>happens with my Boun Vino on the sterile filters. Technically it
>>shouldn't work, but the more I make these the more I agree with Tom S
>>that sorbate is just not the right way to go.
>
>
> Sounds like a good move Joe. My taster isn't what it used to be but I
> always can taste sorbate in sweetened wines. I have Presque Isle's
> cartridge filtration system and use 1.0 and .02 micron cartridges. Since
> you can't be sure downstream wine from the filter is sterile I've always
> added sorbate to sweetened wines even tho. I filter. I'm buying a 0.45
> micron cartridge to use for sweetened wines next time I make one. From what
> I read 0.45 will remove yeast. Also, by the time we sweeten and bottle
> wines almost all yeast will be gone. Just watch...I'll probably make bottle
> bombs.
>
> Bill Frazier
> Olathe, Kansas USA
>
>

Bill, Joe,

I've given up on sorbate too, because of the taste.
I researched commercial preservatives a bit and came up with Benzoate,
which is quite safe and as tasteless as you're gonna find, even as a
stock solution. Since it's found naturally at high concentrations in
several fruits, e.g. blueberries, it comes close to a natural
preservative too. Also quite inexpensive. It's prohibited to commercial
winemakers, and I seem to recall that there's some question of its
interaction with citric acid, but those won't concern most home winemakers.
Currently I'm testing it at 250 ppm in a small batch of sweet reserve
Vignoles-Traminette. There's been no sign of renewed fermentation over a
couple of months, but I'll give it more time and post tasting
observations at a later time.

Mike

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