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Old 08-08-2011, 08:42 PM   #1
Runningwolf
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Default Sorbate Shelf life

There has been some questions about the shelf life of sorbate. I came across this as I was looking to buy some.

Potassium Sorbate, granular, food grade. 200 grams (.44 lbs). A yeast inhibitor used to prevent further fermentation in wines with residual sugar. It doesn't kill yeast, but prevents them from dividing to produce new yeast cells. Nor does it inhibit the growth of malo-lactic bacteria. If a malo-lactic fermentation takes place after the addition of sorbates a distinct off-odor of geranium leaves will be produced. This problem can be forestalled if you maintain at least 50 ppm of free sulfur dioxide after sorbates are added to the wine. Normal usage is 1 to 1-1/4 grams per gallon of wine (=1/2 to 3/8 teaspoon per gallon). This is the equivalent of 200 to 250 ppm. Sorbic acid is not normally used in wine because of its limited solubility compared with the potassium salt. Potassium sorbate should be stored where it is dry and out of direct sunlight. Even with proper care shelf life is normally six to eight months. There is never any reason to add potassium sorbate to a dry wine.

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Old 08-09-2011, 12:55 AM   #2
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Good stuff, thanks..

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Old 08-09-2011, 06:12 AM   #3
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Sure, now ya tell me. Course I had to find out the hard way. Thanks, Dan, hope it helps a bunch of others. Arne.

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Old 08-09-2011, 11:19 AM   #4
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There was another thread on this a while back and I recall reading something about 2 years or so for a shelf life. 6-8 months seems rather short, given that some wine kits have a shelf life of up to 18 months and the included packet of sorbate would presumably still be viable. Perhaps sealed packets last longer?

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Old 08-09-2011, 01:28 PM   #5
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I buy sorbate in bulk so this may have a factor. I am just reading it right off the major distributors web site for that product. I know I am buying fresh real soon as mine is probably a year old.

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Old 08-09-2011, 07:53 PM   #6
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This is why after you back sweeten you wait a few weeks before bottling. Just in case.

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Old 08-09-2011, 07:57 PM   #7
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Myself, I back sweeten a week after stablizing and then age. This gives time for anything and everything to fall out.

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Old 08-10-2011, 07:22 AM   #8
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Even the corks eh!

Quote:
Originally Posted by Runningwolf View Post
This gives time for anything and everything to fall out.
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Old 08-10-2011, 05:01 PM   #9
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I do the same as you Dan. I get degassing to sweetening ASAP and then age it and if need be add a fining agent after about 6-8 months if its not clearing.

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Old 03-16-2012, 04:38 AM   #10
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I've learned this the hard way also. I had two opened bottles I was using, one from a wine equip. kit I bought and another someone gave me when I bought their used carboy. Out of three batches I made last year, one of the batches produced bottle bombs. This year so far I bottled half of my mulberry (1 Gal.) and it was awesome, after botteling the second gallon a few weeks later, I discovered a few days later I had made some Mullberry Champagne! Since I didn't know which bottle of sorbate had been used for which batches (same labels) I had to toss them both and start with a fresh bottle.

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