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Stabilizing -Sodium Benzoate

Another milestone in our first batches of wine!

We've reached the bottling stage. My wife wants to sweeten up her apple and blueberry wines a bit.

White grape for apple, red grape (concentrates) for blueberry.

She says she needs to stabilize them so yeasties won't take off again. (this stuff has aged 6-8 months with no bubbles already)

She has read sodium benzoate can be used, we have powder, not a tablet like her book states. Can someone please be so kind as to tell me what % solution, or how many mg/gallon to add?

Thanks

Mark

Reply to
pheasant
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Hmmm...well, there's at least 2 kinds of wine stabilizers out there, sodium benzoate and potassium sorbate (says about 1/2 tsp per gallon on my jar). I think sodium benzoate is 1/2 tsp per gallon. My stuff is a powder, not tablets. Hope this helps. Darlene

Reply to
Dar V

Yep, me too. Looking at my potassium sorbate bottle, it says 1/2 teaspoon per gallon. Mine's in granular form.....looks kind of like white colored IMR smokeless powder (you gun enthusiast will get that one).

Robert

Reply to
Robert Lewis

Geez! I even removed my sig so as not to offend anyone!! How did you know? ;)

Personally I'm fond of Varget and H4895 for the 358's reduced loads.

"Guns cause crime the same way pens cause bad spelling" or "Four boxes protect our freedoms; the ballot box, soap box, jury box and cartridge box."

Half a teaspoon it will be. Thanks folks!

Mark

Reply to
pheasant

Good to see I'm not only one who understood Robert's comment. :) Use mostly Alliant FLakes here, but know what he means, so now I know what it looks like without even having any sodium benzoate around. ;)

Joel

Reply to
<jsprague5

Herco for the 16ga!! Also the cellulose gum eye drops I make have cellulose powder from the Hercules Powder Co. (it's old) Also forgot my favorite sig on my least used machine..........

Reply to
pheasant

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