Hey, I'm a dry wine guy. But, have a batch of White Zin I made for the ladies and will sweeten it a bit. I want to use the least amount of K Sorbate to prevent refermentation as I can taste it in wines. I only have 5 gallons, directions call for 1/2 teaspoon per gallon, but I prefer to weigh my additives. Anybody want to take a shot at the lowest level in grams/gallon ??? Should say, the sugar level I add will be just to the sweetness threshold, under 2%, more like 1%. Don't use kits but know they call for 6.5 grams per 6 gall batch. What could the minimum be?
k Sorbate
Mar 09, 2009
3 Replies
1.0 to 1.25 g/US gallon; the amount of sugar doesn't matter. Don't skimp on the sulfite oe sorbate, the germanium taint problem is real.
I can't tell you about the sorbate but have you considered sweetening with Stevia. It is a natural product that is much stronger than sugar and is nonfermentable. You can get it in liquid or powder form. A little bit goes a LONG way. You can get it at health food stores. You can add it at drinking time or during bulk ageing or on a per bottle basis when bottling.
It'd probably depend on what yeast you're using. Some take more killing than others.
Mike
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