| Every single wine kit that I've ever purchased | | | | was enough sugar in the wine for some yeast |
| comes with a package of potassium sorbate. The | | | | cells to feed on and begin reproducing. As they |
| instructions that come with the wine kits tell us to | | | | feed on the remaining sugar, the produce more |
| add sorbate at the same time that we are to add | | | | alcohol and carbon dioxide. The carbon dioxide |
| potassium metabisulfite. However, many | | | | build up in the bottles creates enough pressure |
| winemakers balk at adding sorbate to their wine | | | | that the corks are forced out of the bottles and |
| and don't always follow instructions. | | | | the wine inside blasts out. |
| Why the balking? Many believe that potassium | | | | Dry wines that have fermented to very little or |
| sorbate adds a bubblegum flavor to wine, or as | | | | zero residual sugar and that will be bottled without |
| some call it, "kit wine taste." So why do so many | | | | a sugar based sweetener added do not need any |
| advise to add this stuff to our wines after the | | | | additions of potassium sorbate. If there is no |
| fermentation has been completed? | | | | sugar for any remaining yeast cells, there will be |
| Well, let's bust one common myth right at the | | | | no re-fermentation by yeast. |
| outset. Potassium sorbate does not kill yeast. | | | | If the winemaker is making an off-dry or sweet |
| Many believe that the purpose of this additive is | | | | wine, potassium sorbate should be added to the |
| to kill yeast. What sorbate does, at the correct | | | | wine to stabilize it. Generally, the rate of 1/2 |
| quantity, is slow down and stop the reproduction | | | | teaspoon per gallon is the rule of thumb. |
| of yeast. It will not stop yeast from continuing to | | | | If you're new to home winemaking, I'd |
| ferment a wine, nor will it prevent a fermentation | | | | recommend that you use the potassium sorbate |
| when it's added to juice before the juice has been | | | | additive in your wine until you are very |
| inoculated with yeast. | | | | comfortable using a hydrometer to measure the |
| Primarily, it is used to prevent a re-fermentation | | | | specific gravity and understand the relationship of |
| of the wine if there is enough residual sugar left in | | | | sugar and yeast. Wine kit makers don't want to |
| the wine after it has been bottled or if a wine has | | | | take any chances that you may not have |
| been sweetened after it has fermented. You may | | | | fermented your dry wine completely, and |
| have heard stories - or perhaps it's happened to | | | | therefore instruct that you add sorbate at the |
| you, where a home winemaker has bottled their | | | | same time as sulfite. Potassium sorbate is more |
| wine, only to start hearing corks popping out of | | | | effective when used in conjunction with potassium |
| the bottles six months later. This is because there | | | | sorbate. |