What are those packages- Part II
October, 2003 Filed in: Wine making
We continue our series on what those packages are in your wine kit. This month... Potassium sorbate
This additive is added to the wine at time of stabilization. Stabilization is the term used for the stage of winemaking where you stop fermentation. Potassium sorbate is often accused of being the “stuff” that kills the yeast. Well in fact, this accusation of cold-blooded murder of yeast is untrue. Potassium sorbate actually, doesn’t kill the yeast rather it bonds with the yeast and prevents it from reproducing and causing further fermentation.
The amount of potassium sorbate in our kits is sufficient for stopping fermentation. However a word to the wise, it will not be sufficient under the following circumstances
Additional sugar was added to the primary, sometimes done to increase alcohol content, or accidentally adding the F-pack in the primary.
Stabilizing to early. If this occurs there could be still too much sugar as fermentation by the yeast hasn’t consumed the natural sugar.
Remember Potassium Sorbate cannot stop active fermentation, so make sure you don’t rush your wine in the carboy. Next month... Potassium metabisulphite.
This additive is added to the wine at time of stabilization. Stabilization is the term used for the stage of winemaking where you stop fermentation. Potassium sorbate is often accused of being the “stuff” that kills the yeast. Well in fact, this accusation of cold-blooded murder of yeast is untrue. Potassium sorbate actually, doesn’t kill the yeast rather it bonds with the yeast and prevents it from reproducing and causing further fermentation.
The amount of potassium sorbate in our kits is sufficient for stopping fermentation. However a word to the wise, it will not be sufficient under the following circumstances
Additional sugar was added to the primary, sometimes done to increase alcohol content, or accidentally adding the F-pack in the primary.
Stabilizing to early. If this occurs there could be still too much sugar as fermentation by the yeast hasn’t consumed the natural sugar.
Remember Potassium Sorbate cannot stop active fermentation, so make sure you don’t rush your wine in the carboy. Next month... Potassium metabisulphite.