I want to add about one half gallon of Ocean spray cranberry juice to
about 3.5 gallons of an average Merlot. The wine is in a corny keg
ss....under N2....but I probably still need to add some sorbate to
prevent renewed fermentation....in case I would want to bottle one or
two down the road. I have filtered the wine and racked several
times....but there probably is a few yeasties hanging around. Any
opinions and how much sorbate?

Just my 2 cents - Ocean Spray cranberry juice has sorbate or similar in
it. When I added juice like that to a wine, it stabilized it without
needing sorbate.

Just fyi, I am only 3 years into making wines, so I'm not an expert. But
I also like to make some juice/wine blends for friends and family (In
NC, they like it sweet. Not me!)

DAve

wrote:
> I want to add about one half gallon of Ocean spray cranberry juice to
> about 3.5 gallons of an average Merlot. The wine is in a corny keg
> ss....under N2....but I probably still need to add some sorbate to
> prevent renewed fermentation....in case I would want to bottle one or
> two down the road. I have filtered the wine and racked several
> times....but there probably is a few yeasties hanging around. Any
> opinions and how much sorbate?
>

Dave: Just curious.....how did you know that it stablilized? Did you
bottle the wine? How much juice per bottle? I would be adding approx.
2-3 oz per bottle and I don't think that it would cause a
refermentation in the bottle.

On Dec 15, 8:05 pm, Dave Allison > wrote:
> Just my 2 cents - Ocean Spray cranberry juice has sorbate or similar in
> it. When I added juice like that to a wine, it stabilized it without
> needing sorbate.
>
> Just fyi, I am only 3 years into making wines, so I'm not an expert. But
> I also like to make some juice/wine blends for friends and family (In
> NC, they like it sweet. Not me!)
>
> DAve
>
>
>
> wrote:
> > I want to add about one half gallon of Ocean spray cranberry juice to
> > about 3.5 gallons of an average Merlot. The wine is in a corny keg
> > ss....under N2....but I probably still need to add some sorbate to
> > prevent renewed fermentation....in case I would want to bottle one or
> > two down the road. I have filtered the wine and racked several
> > times....but there probably is a few yeasties hanging around. Any
> > opinions and how much sorbate?- Hide quoted text -- Show quoted text -

Well, as I said, I'm not an expert, but I added equivalent of about 4 oz
per bottle while still in the carboy - and watched it. SG stopped,
bubbles from stirring were gone, so I let it bulk age a couple months. I
racked and bottled. Let it sit up right for a week. No explosions.
Pretty unscientific, but it worked.

Hope that helps. FYI, I find cranberry in Merlot, Shiraz, even Sauv.
Blanc has some drinkers in delight. Gotta be sweet though.

good luck. DAve

wrote:
> Dave: Just curious.....how did you know that it stablilized? Did you
> bottle the wine? How much juice per bottle? I would be adding approx.
> 2-3 oz per bottle and I don't think that it would cause a
> refermentation in the bottle.
>
> On Dec 15, 8:05 pm, Dave Allison > wrote:
>> Just my 2 cents - Ocean Spray cranberry juice has sorbate or similar in
>> it. When I added juice like that to a wine, it stabilized it without
>> needing sorbate.
>>
>> Just fyi, I am only 3 years into making wines, so I'm not an expert. But
>> I also like to make some juice/wine blends for friends and family (In
>> NC, they like it sweet. Not me!)
>>
>> DAve
>>
>>
>>
>> wrote:
>>> I want to add about one half gallon of Ocean spray cranberry juice to
>>> about 3.5 gallons of an average Merlot. The wine is in a corny keg
>>> ss....under N2....but I probably still need to add some sorbate to
>>> prevent renewed fermentation....in case I would want to bottle one or
>>> two down the road. I have filtered the wine and racked several
>>> times....but there probably is a few yeasties hanging around. Any
>>> opinions and how much sorbate?- Hide quoted text -- Show quoted text -
>

Any opinions and how much sorbate?
1g per gallon to the total wine will stop any yeast from fermenting,
you can sweeten as much as you like at his point.