Mead Lover's Digest #0367 Mon 28 November 1994


Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Janitor



Sorbates (
MEAD LOVER`S DIGEST #366, (Lee Bussy)
wine/mead stabilizers (Gordon L. Olson)


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Subject: Sorbates
Date: Fri, 25 Nov 1994 11:10:20 -0500

Sorbic acid / potassium sorbate is like other agents, pH and alcohol

dependant. The pKa is at pH 4.7, thus decreases in pH from 4.7 yield
proportionate increase in the active "dissociative" form. The primary use for
sorbic acid is as a fungicide. sorbates do NOT kill yeast, but if used
correctly, can be used to inhibit yeast growth. It has little or no effect on
acetic and lactic acid bacteria. At pH 2.8 almost 99% is dissociated, at pH
4.8 50%.

As for alcohol dependancy…
EtOH % Sorbate / mg / L


10 -11 150
12 100
14 50


A characteristic odor of the use of sorbates is "geranium.", formed by
2,4 hexadien-1-ol and lactate esters, and some acetates ( noteably ethyl
acetate, caused by oxidation of EtOH)

Wassail and happy brewing,


Subject: MEAD LOVER`S DIGEST #366,
From: Lee Bussy <>
Date: Fri, 25 Nov 1994 12:12:24 -0600


Hi All!

I posted this once before but never got an answer:

I'm interested in knowing anything anybody can say about anti-foam
agents such as referenced in Acton & Duncan's book.

Seems like it might be a good deal. Comments?

Also, I'm organizing a competition in Wichita, Kansas on March 25th.
I'm just getting my mailing list together just now but I would like to
hear from those of you interested in competing.

I'll add you to the list and you will get the packet when it's done
(next week I hope).

# Lee C. Bussy #
# #
# Wichita, Kansas #

* RM 1.3 * Eval Day 1 *

Subject: wine/mead stabilizers
From: (Gordon L. Olson)
Date: Mon, 28 Nov 1994 08:05:46 -0600

People have mentioned potassium sorbate for stabilizing meads.
I have been using sodium benzoate with good success in killing
off the yeasts in my meads. I have never noticed any flavor
changes due to using sodium benzoate.

Does anyone have any information about the pros and cons of
these two stabilizers? Is one better or worse than the other?

Thanks for the info.


End of Mead Lover's Digest #367