Potassium Sorbet in must to soon?

[Motorcityfire]

I put potassium sorbet in my starter must accidentally. Just a small amount ( Conditioner) what can I do to fix it? It's 5 gallons, I added 2 packages of yeast but nothing in 48 hours.

 

[winemaker81]

I assume you're making a kit. Which one?

Did you have the finishing pack (typically K-sorbate + K-meta), or did you add the conditioner, which is sugar.?

 

[Motorcityfire]

I assume you're making a kit. Which one?

Did you have the finishing pack (typically K-sorbate + K-meta), or did you add the conditioner, which is sugar.?

Yes a kit, and I added some conditioner to the yeast. I thought it was just sugar to help kick start it. Maybe 2 oz. then put it in the must 24 hours later no activity in the airlock so I added another pack of yeast still nothing. It has been about 2 1/2 days with no conversation.

 

[Motorcityfire]

Yes a kit, and I added some conditioner to the yeast. I thought it was just sugar to help kick start it. Maybe 2 oz. then put it in the must 24 hours later no activity in the airlock so I added another pack of yeast still nothing. It has been about 2 1/2 days with no conversation.

I used Vintners best White Sangriwine base

 

[Motorcityfire]

I used Vintners best White Sangriwine base

 

[Ohio Bob]

24 hours later no activity in the airlock

Airlock? In my opinion, this is a big NO. Use an open bucket with a towel or loose lid on it. Yeast need oxygen early in its life. An airlock deprives that. The sorbate already is going to make life difficult on the yeast. Stir the bucket gently several times a day. Use a hydrometer to gage activity, nothing else.

What yeast? Typically kits provide EC1118, which is a powerhouse. If that’s what you used this may be rough. Make a yeast starter, search this site for starter recipes. You will want to add nutrients as well, have to give the yeast a fighting chance against the sorbate.

All is not lost, 48 hours is still a little soon, especially if you did not make a starter. Also white wines sometimes don’t show a lot of activity. Lastly, cooler temperatures also slow down activity.

The carpenters motto applies here too. Measure twice, cut once. For winemakers it’s read instructions twice, add ingredients once.

 

[Motorcityfire]

Airlock? In my opinion, this is a big NO. Use an open bucket with a towel or loose lid on it. Yeast need oxygen early in its life. An airlock deprives that. The sorbate already is going to make life difficult on the yeast. Stir the bucket gently several times a day. Use a hydrometer to gage activity, nothing else.

What yeast? Typically kits provide EC1118, which is a powerhouse. If that’s what you used this may be rough. Make a yeast starter, search this site for starter recipes. You will want to add nutrients as well, have to give the yeast a fighting chance against the sorbate.

All is not lost, 48 hours is still a little soon, especially if you did not make a starter. Also white wines sometimes don’t show a lot of activity. Lastly, cooler temperatures also slow down activity.

The carpenters motto applies here too. Measure twice, cut once. For winemakers it’s read instructions twice, add ingredients once.

Thanks I'll remove the lid and add the nutrients and see what happens

 

[Rice_Guy]

My first trial would be to make an overnight starter with sugar and nutrient and add it to the must. Sorbate is "birth control" for yeast. It doesn't actually kill the yeast that are there and active.