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Wine Conditioner

Question:

Is sorbic acid acting in the same capacity as potassium sorbate?

Yes.  They are identical except one is bound to a hydrogen ion, making it an acid, and the other is bound to a potassium ion, making it a salt. —     . o o .     Laboratory for Computational Intelligence     . v< .     University of British Columbia _____mm.mm_____ http://www.cs.ubc.ca/nest/lci

Response:

Is sorbic acid acting in the same capacity as potassium sorbate? Yes.  They are identical except one is bound to a hydrogen ion, making it an acid, and the other is bound to a potassium ion, making it a salt.

And no amount of either one will result in a germanium taste. TS

Response:

In article And no amount of either one will result in a germanium taste.

Didn’t even know germanium had a taste.  Rather flinty, I imagine. —     . o o .     Laboratory for Computational Intelligence     . v< .     University of British Columbia _____mm.mm_____ http://www.cs.ubc.ca/nest/lci

Response:

In article And no amount of either one will result in a germanium taste. Didn’t even know germanium had a taste.  Rather flinty, I imagine.

Read the original post. TS

Response:

Bruce Martin Asked

….too much then you can taste it or even worse it could be used for a growth media for bacteria which result in a germanium taste.  The easier method of sweetening the wine is to simply buy a 500 ml bottle and add this.  Here is the dilemma the bottle contains sucrose and sorbic acid. Is sorbic acid acting in the same capacity as potassium sorbate?  If so do I still require the use of sorbate?  How do I know how much?  Any good advice?

The geranium taste, which is truly awful, comes about when a wine is treated with sorbate, either sorbic acid or potassium sorbate, withot the presents of sulphur.  Sulphur is definitely needed to stabilize a sweeter wine.   Also rember that sorbate has a shelf life, 6-12 months, After that throw it away.

Response:

In article And no amount of either one will result in a germanium taste. Didn’t even know germanium had a taste.  Rather flinty, I imagine. Read the original post. TS

Tom,   There are some in the world who don’t recognize a tongue in a cheek. As any florist will tell you (right, Don S.?) germanium, while tasting quite flinty, is an excellent medium for growing such plants as geraniums.  Water with new wine mixed with sorbate, and your favorite Bible verse.  One way or another, you’ll shortly smell geraniums. – Mark

Response:

BR Just a quick question regarding wine condition and sorbet.  In my BRreading about finishing wine there seems to be two trains of though.  If BRyou desire to sweeten your wine prior to bottling then you should boil 2 BRcups of sugar with one cup of water.  Add potassium sorbet to prevent BRadditional fermentation then sweeten the wine.  It seems its important BRto get the amount of sorbet right since if you put too little then it BRwill not stop renewed fermentation when you add the sugar and if you but BRtoo much then you can taste it or even worse it could be used for a BRgrowth media for bacteria which result in a germanium taste.  The easier BRmethod of sweetening the wine is to simply buy a 500 ml bottle and add BRthis.  Here is the dilemma the bottle contains sucrose and sorbic acid. BRIs sorbic acid acting in the same capacity as potassium sorbate?  If so BRdo I still require the use of sorbate?  How do I know how much?  Any BRgood advice? I use the conditioner alone…after filtering…between 3 and 15 ml per bottle…no problems…

Response:

 Just a quick question regarding wine condition and sorbet.  In my reading about finishing wine there seems to be two trains of though.  If you desire to sweeten your wine prior to bottling then you should boil 2 cups of sugar with one cup of water.  Add potassium sorbet to prevent additional fermentation then sweeten the wine.  It seems its important to get the amount of sorbet right since if you put too little then it will not stop renewed fermentation when you add the sugar and if you but too much then you can taste it or even worse it could be used for a growth media for bacteria which result in a germanium taste.  The easier method of sweetening the wine is to simply buy a 500 ml bottle and add this.  Here is the dilemma the bottle contains sucrose and sorbic acid. Is sorbic acid acting in the same capacity as potassium sorbate?  If so do I still require the use of sorbate?  How do I know how much?  Any good advice?

Response:

Wine conditioner is a sugar syrup with a chemical called Sorbate added to it.  the sugar syrup sweetens while the sorbate will prevent a renewed fermentation.  I personally have never used a wine conditioner but instead make a sugar syrup and add sorbate. When you use a premix you really do not know how much of a chemical you add.  It is also cheaper to buy an ounce of sorbate.  Wine sweetener i also called "sugar". Doug Evans VinBrew Supply Carroll, Ohio (740)756-4314 www.vinbrew.com – Hide quoted text — Show quoted text -I asked my local homebrew store owner what I should do about my Mead that turned out too dry. He got me a bottle of something called Wine Conditioner… Can anybody tell me what this is going to do to my mead? Just make it sweeter? And why isn’t it called Wine Sweetener if that’s all it does? Thanks much,

Response:

Greetings, I asked my local homebrew store owner what I should do about my Mead that turned out too dry. He got me a bottle of something called Wine Conditioner… Can anybody tell me what this is going to do to my mead? Just make it sweeter? And why isn’t it called Wine Sweetener if that’s all it does? Thanks much, Etain Etain ingen Thadgain (that’s Ay-den, for you non-celts) — Ayden, daughter of Tadgan A bheil e air  a chall buileach? <- random Gaellic phrase :)

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