Posted 05 October 2010 - 05:36 PM
Posted 05 October 2010 - 06:45 PM
2014: Red Hills Cab, Yakima Merlot, Muscato d'Asti style, Inlaws Bordeaux blend
2013 awaiting Barrel: Yakima Syrah, Gren/PS for Rhone blending
BARRELING: friends CV OV Zin 13, Inlaws Bordeaux Blend 13, Yakima Sangiovese 13
Awaiting bottle: Lake County Montepulciano 12, Yakima Pinot Noir 12
Posted 05 October 2010 - 08:24 PM
Posted 05 October 2010 - 08:38 PM
I've always been told that sorbate has a shelf life of about 6 months if stored properly. Pectic enzyme is also an item that seems to degrade over time for me. Proper storage would play a large part in how well they survive. Some things can be frozen or refrigerated to improve longevity. Most of the chemicals are fairly cheap. You'll usually only save pennies per batch by buying large quantities. I wouldn't want to ruin a batch of wine and all the hard work put into it to save a little cash. One more thing you need to ask yourself: "How long has the item been sitting on the retailer's shelf?" It's not often dated. Buying from a supplier with a steady turn-over of inventory might help solve this.
Organizing the mid-west, one home at a time.
Posted 05 October 2010 - 10:42 PM
He did mention ascorbic acid but the sorbate we use is a potassium salt of sorbic acid. Either can be used.
Are you talking about Ascorbic Acid?
Sorbate is good for 3 years if kept from heat, light and moisture. However, if you open the container, moisture is introduced and you can't be sure of its activity a year later. So there is no advantage to lay up a multi-year stock.
The other ingredients you mention have a reliably long shelf life. Liquid pectic enzyme must be refrigerated.
Posted 11 October 2010 - 08:08 PM
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