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GntlKnght
02-15-2004, 08:48 PM
Here's another question for all of you. It is born out of my ingnorance or impatience or a combination of the two!!!

I added Potassium Sorbate to two batches a day and a half ago. The Cyser was in a one gallon carboy. The traditional mead was in a 5 gallon. I added 1/4 tsp per gallon as per the package instructions.

Both are still bubbling away thru the airlocks at the rate of about 1 per minute. So, my question(s) is(are)...
Will the "birth control", Potassium Sorbate, completely stop the firmatation?
Do I need to add more?
Do I need to add something different? (alcohol is already at 15% and I don't want it higher!)
Do I just need to take another swig and chill out?!
Anything you can say to help with the paranoia will be appreciated! ;D

ThistyViking
02-16-2004, 07:47 PM
Birth control, is just that... Birth control not poison.

Let the young yeast turn into old geezers and die. Try cold stabalizing and Racking.

Add a metabisulfite to prevent bacteria that eat sorbate.

JoeM
02-16-2004, 10:08 PM
sorbate will not stop an active fermentation, only prevent REfermentation. In otherwords, if a batch has completed fermentaiton and you want to sweeten it, you can add sorbate first so that the sugar added will not ferment.

ThistyViking
02-17-2004, 01:02 AM
Cold Stabilization. Take the Carboy and place it in a 30 - 40 degree area for 3-4 days (being a bachelor i can put in refrigerator). A considerable amount of yeast and sediment will percipitate out. Rack off lees, this will leave most of the yeast behind. The few yeast remeaining in suspension will not reproduce in the presence of sorbate. They will ferment slowly (because they are few in number) for a little while and Die off.

Helios
09-16-2004, 07:03 AM
HOW LONG SHOULD THE POTASIUM SORBATE TAKE TO INSURE THAT REFERMENTATION DOES NOT OCCUR.?.....i HAVE A SMALL BATCH OF MAPLE SYRUP CONCOCTION THAT IS 1 1/2 YEARS IN THE MAKING......THERE HASN'T BEEN BUBBLE NUMBER ONE IN A LONG TIME...i JUST ADDED POTASIUM SORBATE AND WAS WONDERING WHEN IT WILL BE SAFE TO SWEETEN AND DRINK......

Jmattioli
09-23-2004, 11:01 PM
HOW LONG SHOULD THE POTASIUM SORBATE TAKE TO INSURE THAT REFERMENTATION DOES NOT OCCUR.?.....i HAVE A SMALL BATCH OF MAPLE SYRUP CONCOCTION THAT IS 1 1/2 YEARS IN THE MAKING......THERE HASN'T BEEN BUBBLE NUMBER ONE IN A LONG TIME...i JUST ADDED POTASIUM SORBATE AND WAS WONDERING WHEN IT WILL BE SAFE TO SWEETEN AND DRINK......

You can sweeten it at the same time you sorbate. Then wait a week to insure no restart before bottling. Also add suffite at the same time as suggested by ThirstyViking.
Joe

Helios
09-24-2004, 06:07 AM
Well I took a gamble and about 12 hours after adding the Potasium Sorbate I started adding sweeteners. when all was said and done there was the original MAPLE SYRUP fermented and treated as if it was honey......with fresh strawberries started last april ( 2003).....when it was ready ( well I hoped so) I added a smidge more maple syrup, some Trader Joes Morello Cherry Reserve, some Trader Joes Cherry Cider (notice a theme yet) some Raspberry extract. Shaken well and served to 12 or so Renaissance Faire friends. Most really liked it and were amazed it was originally Maple Syrup....even those who make their own mead as well as other creations.

One Wench (affectionatly called) even tried to run away with the bottle.....she didnt get far,,,something about the outfit she was wearing she had to stop and adjust herself. Only one person didn't seem like he enjoyed it...but for the most part it was a hit. He was stumped to pin point the ingredients.

So if your ever stumped for something different.....try maple syrup....its definately different......

Whats next? I really am intreiged with the thought of peanut butter mead with a grape jelly tasting chaser.....( PB&J) and im kicking the idea of applebutter or apricot around ....whatta you think?

dogglebe
09-24-2004, 05:16 PM
Whats next? I really am intreiged with the thought of peanut butter mead with a grape jelly tasting chaser.....( PB&J) and im kicking the idea of applebutter or apricot around ....whatta you think?

I'm going to guess that the oil in the peanut butter might affect the fermentation, though I'm not sure how.

Why use apple butter? Why not fresh apples (or apple juice) and spice it to your own taste?


Phil