More sorbate?
 

About a month ago, I sweetened and stabilized a 3-gal batch of strawberry
and left it to age a bit longer. Planning to bottle it this weekend, I
tasted it today and decided it needs a bit more sugar. If I do add more
sugar now, do I need to also add more pot-met?

Bart

More sorbate?
 

"pot-met" isn't "sorbate"!!!!

--
Trevor A Panther
In South Yorkshire, England
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"bwesley7" > wrote in message
news:uuVWb.34540$fZ6.17199@lakeread06...
> About a month ago, I sweetened and stabilized a 3-gal batch of strawberry
> and left it to age a bit longer. Planning to bottle it this weekend, I
> tasted it today and decided it needs a bit more sugar. If I do add more
> sugar now, do I need to also add more pot-met?
>
> Bart
>
>

More sorbate?
 

Oops... typo... obviously, I meant to ask if more sorbate would be needed.

Bart


"Pinky" > wrote in message
...
> "pot-met" isn't "sorbate"!!!!
>
> --
> Trevor A Panther
> In South Yorkshire, England
> Remove "PSANTISPAM" from my address line to reply.
> All outgoing mail is scanned by Norton
> Anti Virus for your protection too!
> "bwesley7" > wrote in message
> news:uuVWb.34540$fZ6.17199@lakeread06...
> > About a month ago, I sweetened and stabilized a 3-gal batch of
strawberry
> > and left it to age a bit longer. Planning to bottle it this weekend, I
> > tasted it today and decided it needs a bit more sugar. If I do add more
> > sugar now, do I need to also add more pot-met?
> >
> > Bart
> >
> >
>
>

More sorbate?
 

> About a month ago, I sweetened and stabilized a 3-gal batch of strawberry
> and left it to age a bit longer. Planning to bottle it this weekend, I
> tasted it today and decided it needs a bit more sugar. If I do add more
> sugar now, do I need to also add more pot-met?

Not more pot-met but potassium sorbate. The potassium meta does
stablize a wine and inhibit yeast to an extent but it is postassium
sorbate that stops yeast from reproducing. In a home made sweetened
wine that is about the only method of stopping re-fermentation in
the bottle.

Don

More sorbate?
 

On 2/13/04 5:44 AM, in article
, "Don S"
> wrote:

>> About a month ago, I sweetened and stabilized a 3-gal batch of strawberry
>> and left it to age a bit longer. Planning to bottle it this weekend, I
>> tasted it today and decided it needs a bit more sugar. If I do add more
>> sugar now, do I need to also add more pot-met?
>
> Not more pot-met but potassium sorbate. The potassium meta does
> stablize a wine and inhibit yeast to an extent but it is postassium
> sorbate that stops yeast from reproducing. In a home made sweetened
> wine that is about the only method of stopping re-fermentation in
> the bottle.
>
> Don

Let me clarify a bit. If you already have some sugar in it, and you have
enough potassium sorbate to keep it from fermenting, adding more sugar
should not be a problem. You do not need to add more sorbate. Of course,
oxygen exposure may mean you need to keep sulfite levels up, but sorbate
should be fine.

--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email)

More sorbate?
 

OK, that's what I was hoping... I don't like to add any more chemicals than
are really needed.
Thanks,

Bart

"Greg Cook" > wrote in message
...
> On 2/13/04 5:44 AM, in article
> , "Don S"
> > wrote:
>
> >> About a month ago, I sweetened and stabilized a 3-gal batch of
strawberry
> >> and left it to age a bit longer. Planning to bottle it this weekend, I
> >> tasted it today and decided it needs a bit more sugar. If I do add
more
> >> sugar now, do I need to also add more pot-met?
> >
> > Not more pot-met but potassium sorbate. The potassium meta does
> > stablize a wine and inhibit yeast to an extent but it is postassium
> > sorbate that stops yeast from reproducing. In a home made sweetened
> > wine that is about the only method of stopping re-fermentation in
> > the bottle.
> >
> > Don
>
> Let me clarify a bit. If you already have some sugar in it, and you have
> enough potassium sorbate to keep it from fermenting, adding more sugar
> should not be a problem. You do not need to add more sorbate. Of course,
> oxygen exposure may mean you need to keep sulfite levels up, but sorbate
> should be fine.
>
> --
> Greg Cook
> http://homepage.mac.com/gregcook/Wine
>
> (remove spamblocker from my email)
>