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View Full Version : Sorbate and long term aging



Dwhite
09-07-2009, 04:48 PM
Does sorbate have any negative effect on mead flavor while aging?

I have a show mead I'd like to back-sweeten but if the flavor will suffer due to sorbate addition I'll leave it dry.

All the Best,
Dwhite

skunkboy
09-07-2009, 09:46 PM
If you use too much, I'm not sure how much that is, some people claim that it can add off flavors. There are plenty of good guides on how much to use along with campden tablets to prevent your yeast from starting up again.

http://www.gotmead.com/index.php?option=com_content&task=view&id=1941&Itemid=14

akueck
09-08-2009, 12:31 AM
Used in the appropriate doses, and assuming that you've knocked out any active critters, the sorbates shouldn't affect the flavor of your mead. If you don't sulfite/sterile filter first and there are a lot of hungry organisms still around, metabolized sorbate apparently smells like geranium. Blech.

Medsen Fey
09-08-2009, 09:11 AM
There are some people who are sensitive to the taste of sorbate who may pick up a flavor change even at relatively low levels, but for most folks the taste does not become detectable until over about 150-200 mg/L. Some claim that with long aging it may become more noticeable, but I cannot say whether this is true or not.

What is true is that backsweetening without doing something to stop the yeast is asking for bottle bombs, and in most cases the sorbate is a good idea.

Dwhite
09-08-2009, 04:24 PM
Thanks for the quick replies.

All the Best,
Dwhite