That is the dosing for potassium sorbate. If you added this much potassium metabisulfite, that translates to a 150ppm which will nuke your wine and be very noticeably unpleasant.The information I have indicates approximately 1g/gal
But the question was for potassium sorbate dosing.That is the dosing for potassium sorbate. If you added this much potassium metabisulfite, that translates to a 150ppm which will nuke your wine and be very noticeably unpleasant.
Typical dosing is 20-60ppm, say, but depends on the process step and pH for proper molecular SO2.
But the question was for potassium sorbate dosing
That is the dosing for potassium sorbate. If you added this much potassium metabisulfite, that translates to a 150ppm which will nuke your wine and be very noticeably unpleasant.
Your comment caught my eye. I just looked at the amounts of metabisulphite included in two separate kits. 4g. That would equal 1 tsp. Are you saying I nuked the wine following their directions and will have these unpleasant flavors you mention.
Typical dosing is 20-60ppm, say, but depends on the process step and pH for proper molecular SO2.
You should be fine if you follow the kit instructions. Over the entire wine-making process from sulfiting the must to post-fermentation additions to pre-bottling additions, you will be adding roughly 1g/gal (150ppm) in total. On the other hand, if you were to add 1g/gal before bottling, you would most certainly have noticeable sulfite aromas when you pour a glass later.Your comment caught my eye. I just looked at the amounts of metabisulphite included in two separate kits. 4g. That would equal 1 tsp. Are you saying I nuked the wine following their directions and will have these unpleasant flavors you mention.