potassium sorbate
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K-meta good enough for residual sugar?
Hi, Do I need to use anything more than just potassium metabisulfite when stabilizing a mead that has not been back-sweetened, but does have some residual sugar? Recently, I've been doing meads with D47 and enough sugar to get it to 13.5%. Batches are tending to finish primary fermentation...- coconutw
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- potassium sorbate stabilizing
- Replies: 10
- Forum: General Wine Making Forum
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Question about the use of Potassium sorbate in wine used to top off a new batch
I recently made my first batch, 5 gallons of Peach Wine. Primary fermentation for 2 weeks, then transferred to a carboy for a month. I had to back sweeten it so I also added the Potassium Sorbate before bottling to ensure fermenting has ceased. It turned out great and I'm happy with the result...- zerlono911
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- beginner fermantation help needed potassium sorbate wine making
- Replies: 2
- Forum: Beginners Wine Making Forum
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Stabilizing: Add potassium sorbate?
So I made a second batch of orange/raisin wine and it underwent spontaneous MLF. Wasn't thrilled with the final flavor, so back sweetened with 1.5 cup sugar dissolved into 1 cup water and added about 3 cups of Brandy. It's nice now and I added 1 crushed Camden tablet. Ready to bottle. Do I...- Ignoble Grape
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- potassium sorbate stabilizing
- Replies: 9
- Forum: Beginners Wine Making Forum