stabiliser/fermentation stopper

[alster]

Hi can anyone fill me in on the merits of the two main stabiliser/fermentation stoppers, I see Potassium Sorbate and Sodium Metabisulphite excuse the spelling if its off. I would like to know how the different substances affect the end product so I can decide which to get, I'd like to get a biggish tub 400g ish so want to get it right. I've used the SMBS so far without any known issue but have noticed the other is cheaper so am tempted by it. Ideally someone who's used both should be able to give the best answer. Whilst we're at it I'd also appreciate the low down on Strong Tea vs Tannin powder, Fresh squeezed Lemon vs Citric Acid powder. Thanks in advance.

 

[Moley]

You need both.

SodMet knocks out the yeasties, kills most and gives the rest a serious headache.

Sorbate makes sure that any survivors can't reproduce and get fermentation started again if you've added more sugars.

Sorbate on its own won't stop a fermentation, and could leave your wine tasting of geraniums, you have to use the two together.


Powdered tannin is derived from grape skins, but there's probably little difference in the finished wine if you use tea bags. I use powdered tannin because I make a lot of wine and find it more convenient. If you're just making the occasional gallon, use tea bags. If you do use the powder, mix it in with your dry sugar, otherwise it clumps together and takes ages to dissolve into the must.

Citric acid v. lemon juice, again very little difference. Tartaric acid is nicer.

 

[Tim_Crowhurst]

Potassium sorbate and sodium metabisulphite have different effects on fermentation. Pot sorb halts the reproductive cycle of yeast, but doesn't kill it. Campden tablets (SMBS or PMBS) stun the yeast, temporarily halting fermentation. The two of them will kill off the yeast if used at the same time, so the two should be used together to stabilise a wine.

Also, potassium sorbate only looks cheaper, as you use a lot more when stabilising a wine (1/2 teaspoon for pot sorb vs. 1/8 teaspoon for S/PMBS).

 

[weepete]

Well your stabiliser question has been answered. Tannin vs tea is pretty much your choice, though I tend to use powdered tannin as I find it easier to control the amount added to the wines. It's probably 6 and half a dozen though.

 

[bobsbeer]

I use powdered tannin as it's easier to measure and repeat results. Most powdered tannin is made from grape skins so is natural. I mix with dry sugar and then add the water to dissolve the sugar. If you add powder to water it will clump and be very difficult to disperse.