YeastLord
Junior Member
Hi all,
Planning on making a date/raisin/prune concoction for a sherry type wine.
Instructions for date wine from the brew shop suggest using k-sorbate (for quite a few of their recipies actually by the look of it).
Wondered if anyone here uses or used it? I've read on Winemakers Academy it can impart some off flavours as k-sorbate will break down to ethyl sorbate which can add notes of pineapple or celery to your wine. Also a geranium odour in the presence of lactic acid bacteria.
Does anyone have any experience of his? Wondering if it's as bad as it sounds?
Planning on making a date/raisin/prune concoction for a sherry type wine.
Instructions for date wine from the brew shop suggest using k-sorbate (for quite a few of their recipies actually by the look of it).
Wondered if anyone here uses or used it? I've read on Winemakers Academy it can impart some off flavours as k-sorbate will break down to ethyl sorbate which can add notes of pineapple or celery to your wine. Also a geranium odour in the presence of lactic acid bacteria.
Does anyone have any experience of his? Wondering if it's as bad as it sounds?