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Author Topic: Potassium Sorbate  (Read 1764 times)

Offline phillamb168

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Potassium Sorbate
« on: October 18, 2012, 06:05:11 AM »
How much? I'm doing a test batch of a force carbonated sweetened jasmine tea but I am not doing bottle conditioning. I was told 3 grams per litre. Not sure if that depends on gravity.
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Offline morticaixavier

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Re: Potassium Sorbate
« Reply #1 on: October 18, 2012, 07:56:52 AM »
Quote from: phillamb168 on October 18, 2012, 06:05:11 AM
How much? I'm doing a test batch of a force carbonated sweetened jasmine tea but I am not doing bottle conditioning. I was told 3 grams per litre. Not sure if that depends on gravity.

If you are not fermenting why not just bring it up to pastuerization temps and then put it in the keg?
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Offline phillamb168

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Re: Potassium Sorbate
« Reply #2 on: October 18, 2012, 09:02:38 AM »
Quote from: morticaixavier on October 18, 2012, 07:56:52 AM
Quote from: phillamb168 on October 18, 2012, 06:05:11 AM
How much? I'm doing a test batch of a force carbonated sweetened jasmine tea but I am not doing bottle conditioning. I was told 3 grams per litre. Not sure if that depends on gravity.

If you are not fermenting why not just bring it up to pastuerization temps and then put it in the keg?

This is recipe that would eventually be put into bottles (recipe development for a distributor in the Nederlands), so it's gonna have to have a shelf life.
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Offline morticaixavier

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Re: Potassium Sorbate
« Reply #3 on: October 18, 2012, 09:21:49 AM »
Quote from: phillamb168 on October 18, 2012, 09:02:38 AM
Quote from: morticaixavier on October 18, 2012, 07:56:52 AM
Quote from: phillamb168 on October 18, 2012, 06:05:11 AM
How much? I'm doing a test batch of a force carbonated sweetened jasmine tea but I am not doing bottle conditioning. I was told 3 grams per litre. Not sure if that depends on gravity.

If you are not fermenting why not just bring it up to pastuerization temps and then put it in the keg?

This is recipe that would eventually be put into bottles (recipe development for a distributor in the Nederlands), so it's gonna have to have a shelf life.

gotcha. sounds like a cool project. Could you potentially pastuerize in the bottles?
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"Creativity is the residue of wasted time" - A. Einstein
"Is that a sssssstraight jacket?" - That weird guy on Oddities
On Tap:
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  American Pale Ale (WLP001)
  Belgian Pale Ale (WLP545)
In Bottles:
Tipsy Santa stout
2011 Sweet William BW
2011 Rumble Fish - Rumble barrel aged BW
2012 Belgian Wheat Wine with coconut sugar
2012 Sweet William maple BW
2012 All Munich BW

Offline phillamb168

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Re: Potassium Sorbate
« Reply #4 on: October 19, 2012, 01:02:09 AM »
Possibly, but for now I'm just trying to get something basic down. This is for a sparkling non-alcoholic tea, not beer, so there are plenty of unknowns here for me.
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Online mtnrockhopper

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Re: Potassium Sorbate
« Reply #5 on: October 19, 2012, 06:05:58 AM »
I use 1/2 teaspoon / gallon. I've never weighed it, but I think I'm in the same ballpark as 3g/liter.
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Jimmy K
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Re: Potassium Sorbate
« Reply #6 on: October 19, 2012, 06:08:49 AM »
Actually, according to this chart 1/2 teaspoon is 1.25 g.
 
http://www.wineryatwilcox.net/conversion-table-for-winemaking.html
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Offline phillamb168

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Re: Potassium Sorbate
« Reply #7 on: October 19, 2012, 06:42:23 AM »
Does sugar factor into this at all, i.e., more sugar means more sorbate?
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Re: Potassium Sorbate
« Reply #8 on: October 19, 2012, 10:01:37 AM »
I've never seen sugar as a factor.
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