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Oddball question here.....
My 94 year old Dad needs to avoid potassium but he loves the blueberry wine I make which got me thinking - "How much potassium is in the wine I make"?
I use K-Meta for pre-fermentation killing off of bacteria prior to yeast toss at the rate of 1 Campden Crush per gallon. Then I use 1/8tsp per gallon to stabilize/store. I also use potassium sorbate at 1/2 tsp per gallon to stop fermentation prior to back sweetening.
If we assumed 5 bottles per gallon, can one work backwards to calculate the amount of potassium in a bottle of wine with the above numbers?
My 94 year old Dad needs to avoid potassium but he loves the blueberry wine I make which got me thinking - "How much potassium is in the wine I make"?
I use K-Meta for pre-fermentation killing off of bacteria prior to yeast toss at the rate of 1 Campden Crush per gallon. Then I use 1/8tsp per gallon to stabilize/store. I also use potassium sorbate at 1/2 tsp per gallon to stop fermentation prior to back sweetening.
If we assumed 5 bottles per gallon, can one work backwards to calculate the amount of potassium in a bottle of wine with the above numbers?