Help Please Added Potassium Sorbate to early

[vvolf34]

jdaniels,

Usually you add more sugar to get higher alcohol content, but there is a point, different strains of yeast can only handle so much alcohol before it kills them. Most go from 12 to 18 %, there is a super yeast out there that can tolerate 20 % maybe more. But usually your alcohol content is determined by how much sugar you have that the yeast can eat and convert to alcohol.

 

[Wade E]

Stabilizer will usually not stop a fermentation in progress but it will stop the yeast from multiplying so it should make it stop earlier if added soon enough but this can also create a problem with the yeast and make it struggle which can give it off flavors and even give your wine an H2S problem.

 

[Omerta]

Is a banana'ish flavor from stressed yeast?

 

[xanxer82]

this is going to be interesting to follow

 

[Wade E]

Omerta, Ive never encountered that as an off flavor.

 

[Omerta]

After some research the banana flavor is most likely a bi-product of carbonic maceration... but that would be a completely different thread. Sorry for the thread jack.