WineXpert Stabilizer Chemicals

[spaceboy]

Quick question on stabilizers.
This is my 1st WE kit. That said, it came with potassium metabisulphite to stabilize. Also - in the instructions - it says to add more if I intend to age for more than 6 months (whick I intend to do!)
What is the difference between Potassium Metabisulphite and Potassium Sorbate?
Can both be added to the same batch?
Reason I ask is that I have already added the Potasium Metabi but was looking to bulk purchase extra stabilizer. I have noticed that some kits come with the Potassium sorbate and others with the Metabi.
Not sure as to if i need to stick with the same stabilizer or not.
Also - are there benefits/disadvantages to one or the other (taste/smell)?

 

[admiral]

From wikipedia:

"Potassium sorbate produces sorbic acid when added to wine. It serves two purposes. When active fermentation
has ceased and the wine is racked for the final time after clearing,
potassium sorbate will render any surviving yeast incapable of
multiplying. Yeast living at that moment can continue fermenting any
residual sugar into CO₂ and alcohol,
but when they die no new yeast will be present to cause future
fermentation. When a wine is sweetened before bottling, potassium
sorbate is used to prevent refermentation when used in conjunction with
potassium metabisulfite. It is primarily used with sweet wines, sparkling wines, and some hard ciders but may be added to table wines which exhibit difficulty in maintaining clarity after fining."

I hope this helps. By the way, Potassium Sorbate has no flavor or odor that I can detect. KMet smells of sulpher and in large quantities can be unpleasant. Some folks react poorly to it in wine.

 

[grapeman]

First off spaceboy you have the two terms mixed up. The potassium metabisulfite is to raise the S02 level in the wine to protect it from bacteria. The potassium sorbate is to stabilize the wine or prevent renewed yeast activity in the presence of residual sugars.


Both can indeed be added to the wine, and in fact it is necessary if you want to safely re-sweeten the wine after fermentation.


There is a lot more to it than this, but start small and add to your learning process. I would buy some of each, but you will need a lot more k-meta (potassium metabisulfite) because that is used to sanitize also. I typically by it by the pound and the sorbate by the 2 ounce jar.

 

[spaceboy]

thanks for the info.


I understand it better now.


I was under the impression that both were used for the same thing (In a way they do but each also serve a different purpose.)

 

[cpfan]

spaceboy:


Every winexpert kit that I have seen included both potassium metabisulphite (K-meta) and potassium sorbate to be added at the stabilizing step. Also true of other kit brands (ie Vineco, RJ SPagnols).


Adding extra sorbate is not necessary and can lead to off-tastes. Extra k-meta acts as a preservative preventing (slowing?) oxidation.


Some experienced kit makers will leave out the sorbate, but ONLY if making a dry wine, and sure of their sanitation practices.


Steve


Steve

 

[PeterZ]

The potassium sorbate is only added once at the end of clarification. It prevents the yeast from reproducing and starting a refermentation.


Potassium metabisulfite is added every three months during bulk aging to protect against bacterial growth and oxidation. The correct amount to add is 1/4 tsp every three months.

 

[barryjo]

The potassium sorbate is only added once at the end of clarification. It prevents the yeast from reproducing and starting a refermentation.


Potassium metabisulfite is added every three months during bulk aging to protect against bacterial growth and oxidation. The correct amount to add is 1/4 tsp every three months.

Maywe assume the 1/4 tsp is per gallon?

 

[grapeman]

The potassium sorbate is only added once at the end of clarification. It prevents the yeast from reproducing and starting a refermentation.


Potassium metabisulfite is added every three months during bulk aging to protect against bacterial growth and oxidation. The correct amount to add is 1/4 tsp every three months.

Maywe assume the 1/4 tsp is per gallon?

No you may not assume that. The 1/4 tsp of k-meta is per 5-6 gallon carboy full. Please do not add that much or you may likely ruin your wine.

 

[PeterZ]

Sorry, I should have been more specific. It's 1/4 tsp per 5-6 gallon carboy.