Stupid Question.....

[chasemandingo]

Hey everyone,

I have a stupid question. Is sorbate necessary when you don't plan on back sweetening a wine? For instance, I have a spiced apple wine in primary and plan on back sweetening. So after bulk aging I will sulfite and sorbate it and sweeten. Then I will let it sit to make sure no more fermentation occurs and that it doesn't drop sediment. Then bottle. But what about a wine that goes dry and is meant to stay that way?

 

[Boatboy24]

I don't sorbate my dry wines.

 

[Poni]

I would make sure ALL the sugar has been fermented out if not adding sorbate. Otherwise youd be ok, some maybe add it for insurance

 

[jamesngalveston]

no such thing as a stupid question..
i never sorbate a dry,clear,degassed wine.
even if i add a simple syrup...If i feel there is no yeast present, I will not sorbate, is it a crapshoot, yes....but if your wine is dry,degassed and clear the chance of referment is very slim if any.
just saying. not advising.

 

[Julie]

James how do you know there is no yeast present?

chasemandingo, if you are not planning on back sweetening, I won't worry about adding sorbate. Also, sorbate needs to be used in conjunction to k-meta. Sorbate does not kill the yeast, it prevents the yeast from multiplying.

 

[jamesngalveston]

Julie, from what I have read....If your wine is super clear, no more lees settling,degassed, and is finnished dry....there should not be any yeast present, is that wrong.

 

[Julie]

Well James to be honest, I won't trust that information.

 

[GreginND]

Oops. Posted twice. Silly ipad app.

 

[GreginND]

Well, yeast are ubiquitous. All you need are a few dormant cells to wake up and start feeding on sugar. They can multiply pretty fast. I would be wary.

 

[jamesngalveston]

Thanks Julie, and Greg..appreciate the heads up.

 

[dmmdtm]

Do those of you who don't use sorbate notice any decrease in KT?