Luc's recipes are good and his blog is an excellent source of info.
Because its the chemical used to prevent the multiplication of yeast cells.Oh, oh. Why can't the juice contain potassium sorbate? I might have made a mistake!
Well if you backsweeten with honey, you might get a haze. Though I'd have though it might be good to go to about 1.020 and then add a little malic acid to cut the sweetness and I've found that it also seems to bring put the "appliness" a bit as well (experiment a bit first though it might not be to your taste).I have 5 gallons of apple cider mead ageing. It looks great and smelled wonderful.
My cider was 1.047 out of the jug and the honey made it an even 1.080 I started with 6 gallons of Musselman's apple cider 100%, no pres. excepy ascorbic acid I believe. Added nutrients for the yeast, pectic enzyme (21 drops) Lalvin EC-1118 yeast.
Can't wait to bottle this one. I will back sweeten but not sure how far. Maybe around 1.010-1.015 many of my sweet wines are good at.
Are you sure ? Because I understood that was how you removed excess sulphite which is released into the air, whereas sorbate is rather different (like the benzoates).If you are going to use juice that contains sorbate you will need to let the must sit for 24 hours. Go ahead and add all the ingrediants except for the yeast and allow the it to sit for atleast 24 hours. Then you can pitch the yeast. This method has worked for me before. It will allow the sorbate to disapate from the must.
Sorry, I know this is an older thread, but I was wondering:
Fatbloke - you said that if you backsweeten with honey you could get a haze? I have this exact problem right now! What do I do to get rid of it? Any advice?
Nah, pectolase is for pectins and anecdotally it helps with colour/flavour extraction.pectic enzyme?