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Thread: sorbate and potassium?

  1. Default sorbate and potassium?

    i have a 1 gallon batch that i racked and add pineapple banana and cinnamon
    before the racking the S.G was 0.97 and now it's about 1.02

    is it ok to add now the sorbate and potassium with the fruit inside
    or should i rack it again before adding them?
    (basically i want to rack the fruit and backsweetning in a week or two)

  2. #2
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    The sorbate and sulfite work better when the mead is nice and clear. You might want to get if off all the fruit and let it settle a bit first.
    Lanne pase toujou pi bon
    (Past years are always better)

  3. Default

    ok thanks
    so i wait with them for now

    another thing...how much time i should wait before adding them and bottling?

  4. #4
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    Long enough to make sure they work. I prefer several weeks at a minimum.
    Lanne pase toujou pi bon
    (Past years are always better)

  5. Default

    oh really...i thought it's something like hours or days...

  6. #6
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    The key to that too is weeks after adding the stabilizers, if 2 or 3 weeks later the SG has not moved at all then you should be safe.

  7. Default

    ok got it..

    now i wondring about carbonation
    can u carbonate the mead after adding the chemicals
    or it is even possible so carbonate and use these stabilizers?

  8. #8
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    Quote Originally Posted by Shm0 View Post
    ok got it..

    now i wondring about carbonation
    can u carbonate the mead after adding the chemicals
    or it is even possible so carbonate and use these stabilizers?
    Once you add sorbate to inhibit the yeast, the only way is to use forced carbonation. That involves putting the mead in a sealed container, such as a corny keg, and pressurizing the keg with CO2.
    Age improves with mead, even more than mead improves with age.

  9. #9
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    That is correct, your yeast can't do any carbonating for you if they're dead (and I wouldn't ever try to carbonate something that is still sweet, only dry things, or things with unfermentable sugars/sweeteners should ever be bottle conditioned (carb'd by yeast)).

  10. #10
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    Quote Originally Posted by Shm0 View Post
    ok got it..

    now i wondring about carbonation
    can u carbonate the mead after adding the chemicals
    or it is even possible so carbonate and use these stabilizers?
    Kind of. If you want a sweetened carbonated mead or just want to stabilize it, ferment it dry, prime and bottle it in screw-top bottles or something, give it a couple weeks to carbonate, then mix up the sorbate and sulphite with sugar and put a measured amount in the bottom of another batch of sanitized bottles the same size as what you use before. Chuck it all in hte freezer just until ice crystals start forming, then you can surprisingly safely pour off the carbonated mead onto the sugar (if sweetening) and chemicals, then cap it, invert a couple times to mix, and you're good. Near-freezing keeps the CO2 dissolved while you're pouring it from one place to the next, and pouring if off the lees decreases the amount of yeast left so the sulphites and sorbates should do the job, although you'd have to calculate how much of what goes into the bottom of each bottle based on the volume ... I think that'll be the hardest part... that and finding room in the freezer...
    "The main ingredient needed is 'time' followed closely by 'patience'." - The Bishop 2013
    "When you consider that laziness and procrastination are the fundamentals of great mead, it is a miracle that the mazer cup happens." Medsen Fey, 2014
    "Sure it can be done. I've never heard of it, but I do things I've never heard if all the time. That is the beauty of being a brewer!" - Loveofrose, 2014
    "I tend to....um, er, experiment, and go outside the box. Sometimes outside the whole department store." - Ebonhawk, 2014

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