About a month ago, I sweetened and stabilized a 3-gal batch of strawberry and left it to age a bit longer. Planning to bottle it this weekend, I tasted it today and decided it needs a bit more sugar. If I do add more sugar now, do I need to also add more pot-met?
Bart
"pot-met" isn't "sorbate"!!!!
Oops... typo... obviously, I meant to ask if more sorbate would be needed.
Bart
Not more pot-met but potassium sorbate. The potassium meta does stablize a wine and inhibit yeast to an extent but it is postassium sorbate that stops yeast from reproducing. In a home made sweetened wine that is about the only method of stopping re-fermentation in the bottle.
Don
Let me clarify a bit. If you already have some sugar in it, and you have enough potassium sorbate to keep it from fermenting, adding more sugar should not be a problem. You do not need to add more sorbate. Of course, oxygen exposure may mean you need to keep sulfite levels up, but sorbate should be fine.
OK, that's what I was hoping... I don't like to add any more chemicals than are really needed. Thanks,
Bart
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