ssuiter101
Junior
I used added the Campden tables after crushing and straining the grapes. Then 24 hours later I accidentally added the Potassium Sorbate. If I wait a bit and add yeast, is there a chance that the wine isn't ruined?
Used Potassium Sorbate Early, is the wine ruined?
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Might not be ruined, but probably will be a difficult ferment. First, what does the potassium sorbate do? It acts as birth control for yeast, keeps it from budding and reproducing.
So what you have to do is add lots more yeast than normal. I would start making a really, really large starter with something like three or four packages of the same yeast, let it go overnight. Then add. It will probably ferment for a day or two just fine, repeat the yeast starter as required.
So what you have to do is add lots more yeast than normal. I would start making a really, really large starter with something like three or four packages of the same yeast, let it go overnight. Then add. It will probably ferment for a day or two just fine, repeat the yeast starter as required.
In addition to the extra yeast, I would add in yeast nutrient. Feed that yeast, give them every opportunity to grow.
My method for making a starter is documented here:
https://wine.bkfazekas.com/how-to-make-a-yeast-starter/
Using EC-1118 is probably your best choice, as it's a workhorse that has more chance of handling the sorbate than other strains.
https://wine.bkfazekas.com/how-to-make-a-yeast-starter/
Using EC-1118 is probably your best choice, as it's a workhorse that has more chance of handling the sorbate than other strains.
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