WineXpert WE Choc Rasp Port - Skip Sorbate?

[richmke]

I am making a Winexpert Chocolate Raspberry Port, and am wondering if I can skip the sorbate.

Starting SG: 1.128
Chapitisation adds 0.010 to 0.015
Ending SG should be about 1.01

Based upon that, I calculate a Potential Alcohol of around 16.0% to 17.5%
The yeast is Red Star Premier Cuvee. Its alcohol tolerance is 18%.

If the yeast stops fermenting before dry (1.000 or lower), do I need to add sorbate to keep it from fermenting the F-Pack? The F-Pack will add about 0.01 SG.

What if I add 375 ml of Brandy? That would boost the alcohol by about 0.8%

 

[cmason1957]

This is somewhat Devils advocate, so please excuse, if it comes across as snarky.

So by not adding the sorbate, you are buying that not even one yeast cell will start to multiply at 18%. Are you willing to make that gamble?

 

[DoctorCAD]

Doesn't the f-pack contain sorbates?

 

[richmke]

Doesn't the f-pack contain sorbates?

I have no idea, but the kit has a separate sorbate packet.

 

[cpfan]

The F-pack probably contains enough sorbate to stop the F-pack from randomly starting to ferment, but not enough sorbate for the entire batch.

IMO, add the sorbate, you don't want to take the chance. Murphy's Law for yeast says that if you want it to stop it won't, if you don't want it to stop it will. The Corollary says that if it you want it to stop and it looks like it stopped, it will start up again once your back is turned.

A little more seriously ... lets talk temperatures. OK cool and high alcohol, yeast slows/stops. Let a bottle or two warm up, and the yeast restarts.

Another scenario .... yeast seems stopped, bottle it, and the agitation restarts the yeast.

Please note, I have no experience with this. Why not? I don't like to take this kind of chance.

Steve

 

[Kraffty]

I have taken that chance, although by accident, and WILL NOT do it again. Do you have a specific reason for not wanting to use the sorbate designed to be used as part of the kit?
Mike

 

[richmke]

In the classical method of making Port, the fortifying stops the yeast. Admittedly it gets the alcohol level up to 18-20%.

Some say that the Sorbate adds a taste (bubblegum?) that fades away over time.

 

[geek]

I have this kit and may start it tonight.
I'd use it.


Sent from my iPhone using Wine Making

 

[bakervinyard]

I made this kit a couple of years ago. I had a hard time with the fermentation, it stalled on me. I went by the book and used all the packets in the kit. However I did fortify it with 2 750-ml. of brandy. ABV is 19%. All I can say is I can't wait till I open the next one. Bakervinyard

 

[geek]

Started this kit jut now, SG 1.130

I wonder what type of grape this juice comes from?

Nice 30gr toasted oak dust.