I do not know what "lds" are. Can you clarify?Today on the first i added ten lds to a strawberry wine that i had goin for few days but it wasn't doing well i don't know gravity cause i bought a hydrometer but its for shine not wine.today i ordered the correct one for wine and beer.lol i made a batch of dark beer and its already bottled jus waiting on carbonation.dont know alcohol or gravity on it either .im new im tryin.
Sorry iNo, it is not problematic to have added potassium sorbate.
I got this Camden tablets crushed up lolI've made two 5gal batches of muscadine wine.i added potassium sorbate to it but i read on here about some k-?? Nutrients do i need to add that stuff or...? For bottling?
Technically, Campden tabs are potassium meta-bisulfate and not potassium sorbate. K sorbate will metaphorically speaking geld the yeast preventing them from reproducing (budding). K- meta will kill weaker, smaller colonies of wild indigenous yeast, and as you suggest. will inhibit oxidation of the wine. The same chemical at much higher concentrations than are found in the tablets can be used to sanitize equipment (2 oz /gallon)@Ramrod2021, welcome to WMT!
Campden tablets are potassium sorbate (K-meta), in a form designed for small batches. 1 tablet is designed to dose 1 US gallon of wine. They work, but must be crushed to powder.
K-sulfite powder is cheaper and easier to use, but doesn't work well for gallon batches, as the dosage is 1/4 tsp per 5 or 6 US gallons. I add K-meta at each racking after fermentation, and at bottling time. K-meta is an antioxidant and preservative, helping to extend a wine's shelf life.
I have a small scale accurate to 0.01 g. With that, it is easy to add the correct amount of Kmeta powder based on pH. There is a calculator to figure out how much to add: Sulfite Calculator - WineMakerMag.com