Every year I make Boiled Apple Cider, boil one gallon of cider down to 1 pint. Most of the time the cider contains sorbate. Is the sorbate still active after boiling or more to the point can I use this for chaptalizing a must or would the sorbate still be active and suppress the yeast reproduction?
heat stability of sorbate
- Thread starter Huba Huba
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wet boiling sorbate is unstable and won't act as a preservative
Top of the Hill 2020 - 75% Amador Cabernet Sauvignon with 25% Dineen Vineyard Cabernet Sauvignon
This is one of my winemaking apprentices' blends in a split (1/2 bottle) from my cooler (Tim is my apprentice living in Baja Mexico)
Appearance - purple ink
Smell - good nose - figs, pomegranates, black sweet and sour licorice, sauteed hamburger
Tannin - good
Acid - good, maybe slightly high but not by much
Flavour - this is really unique and tasty with a really interesting long finish. A really good red wine IMHO. I score it "very good".
If you can buy Amador Cabernet Sauvignon expect the fig and pomegranate smell and flavour unique to Amador.
This is one of my winemaking apprentices' blends in a split (1/2 bottle) from my cooler (Tim is my apprentice living in Baja Mexico)
Appearance - purple ink
Smell - good nose - figs, pomegranates, black sweet and sour licorice, sauteed hamburger
Tannin - good
Acid - good, maybe slightly high but not by much
Flavour - this is really unique and tasty with a really interesting long finish. A really good red wine IMHO. I score it "very good".
If you can buy Amador Cabernet Sauvignon expect the fig and pomegranate smell and flavour unique to Amador.
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