Quick one.....

[geek]

On Oct. 3 I pitched yeast on a Lodi Gold Muscat Canolli. 6G bucket.

When it came down to SG 0.998 I made a mistake and rushed to stabilized, back sweeten to 1.010 and add super kleer and then racked.

It started fermenting again, back down to below 1.000. Not sure why but maybe the sorbate I used was old as it was in the fridge for over a year, not sure.

It has been sitting in carboy for some time with no activity whatsoever.
Note that after fermentation was over for sure the 2nd time, I added like 23gr of tartaric acid to bring PH down to 3.80 (it was high in the low 4.x range).

Anyway, it's been sitting quietly and I want to rack again, it has not cleared completely, it is hazy. Super kleer was in my fridge also for over a year.

I need to back sweeten this (again).

Any issues if I add again 3tsp of sorbate to then back sweeten??
I do NOT want this wine of my friend to taste really odd (bubble gum) due to sorbate again.

 

[Julie]

Geek, you need to slow down. Never backsweeten until the wine has clear, normally that is at least 3 months after fermentation has completed. Sorbate doesn't work well in a cloudy wine.

 

[geek]

It does in kits, kits have you stabilized and back sweeten back to back, then clearing agents.


Sent from my iPhone using Wine Making

 

[Julie]

But this is juice bucket, right?

 

[richmke]

IMHO, I would not add more sorbate (yet). Sorbate does not dissipate.

Sorbate keeps the yeast from multiplying, but it does not kill the yeast already there. So, ...

clarify and rack.
Add k-meta to kill what you can and prevent oxidation.
back sweeten a little. Take an SG reading. Monitor over the next few weeks. If the SG is stable, then you should be ok.

I the SG drops, then you may need to repeat (get rid of what yeast you can) and add some more sorbate.

 

[Treeman]

IMHO, I would not add more sorbate (yet). Sorbate does not dissipate.

Sorbate keeps the yeast from multiplying, but it does not kill the yeast already there. So, ...

clarify and rack.
Add k-meta to kill what you can and prevent oxidation.
back sweeten a little. Take an SG reading. Monitor over the next few weeks. If the SG is stable, then you should be ok.

I the SG drops, then you may need to repeat (get rid of what yeast you can) and add some more sorbate.

Great advise richmke! You can't remove excess sorbate once it goes in.


Cheers!