I want to add about one half gallon of Ocean spray cranberry juice to about 3.5 gallons of an average Merlot. The wine is in a corny keg ss....under N2....but I probably still need to add some sorbate to prevent renewed fermentation....in case I would want to bottle one or two down the road. I have filtered the wine and racked several times....but there probably is a few yeasties hanging around. Any opinions and how much sorbate?
Just my 2 cents - Ocean Spray cranberry juice has sorbate or similar in it. When I added juice like that to a wine, it stabilized it without needing sorbate.
Just fyi, I am only 3 years into making wines, so I'm not an expert. But I also like to make some juice/wine blends for friends and family (In NC, they like it sweet. Not me!)
DAve
snipped-for-privacy@yahoo.com wrote:
Dave: Just curious.....how did you know that it stablilized? Did you bottle the wine? How much juice per bottle? I would be adding approx.
2-3 oz per bottle and I d> Just my 2 cents - Ocean Spray cranberry juice has sorbate or similar inWell, as I said, I'm not an expert, but I added equivalent of about 4 oz per bottle while still in the carboy - and watched it. SG stopped, bubbles from stirring were gone, so I let it bulk age a couple months. I racked and bottled. Let it sit up right for a week. No explosions. Pretty unscientific, but it worked.
Hope that helps. FYI, I find cranberry in Merlot, Shiraz, even Sauv. Blanc has some drinkers in delight. Gotta be sweet though.
good luck. DAve
snipped-for-privacy@yahoo.com wrote:
Any opinions and how much sorbate?
1g per gallon to the total wine will stop any yeast from fermenting, you can sweeten as much as you like at his point.DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.