This is not good news... I’m not sure yeast can survive now in this environment. A more experienced vintner might provide a different report, however.omg, I make wine all the time but was distracted this morning and I put in the potassium sorbate instead of the yeast......now what?
No is the simple answer. You want the yeast to bud and grow normally. It sant do that in the presence of the sorbate. That's how the sorbate works, it prevents the budding and growing of new yeast cells. So pitch into a separate vessel, let build for 12-24 hours. Now you have kids of yeast cells that are vigorous and ready to eat lots of sugar. You won't get a second generation of cells so you want lots.
The books say that Sorbate (sorbitol acid) gets metabolized to produce a geranium flower flavor. This will be an interesting experiment. Have only seen this twice in judging wine, geranium kinda overpowers fruit flavors.omg, I make wine all the time but was distracted this morning and I put in the potassium sorbate instead of the yeast......now what?