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Third time making, still doubts.

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I have used large glass jars with plastic wrap and a rubber band for fermentation plenty of times, as long as it's still actively fermenting it's not the end of the world if your vessel isn't completely airtight.

And mixing two different fermentations is only a mistake if they taste horrible together :)
 
Yeah, it tastes bad. I'm just saving a few bottles because in a couple of years they might rasteira Ok.
Another thing. Today I'll be measuring the density again, and If it is the case of being ready, should I add the sorbate and the sulfite before the first syphoning or lateral on, and Also what quantities would you advise for the amount I've produced?

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Can You guys help regarding the amount of potassium sorbate and potassium metabissulphite I should be using and when is the best time to poor it in?
 
It depends on your chemicals. There should be directions on the pack.
When? The best time is when the yeast are sleeping. This is seen when the mead has cleared a little and there's a large layer of yeast on the bottom.
 
Thanks kudapucat. I've thrown the sorbate and the sulphite into my 4 gallon batch. Curiously It appears to still be fermenting after about 40 days of fermenting and after 4 days of sulphating.
 
Don't mistake "the airlock is still bubbling" for "it's still fermenting". I always get a few days of airlock activity after I stabilize a batch. If your SG is still changing, then there IS fermentatin, but airlock activity only indicates that some gas is being released from the must.
 
There is a LOT of wine made in Portugal. I would be really surprised if some store did not have sorbate, which should be used with your metabisulfite after fermentation to keep it from starting to ferment again. Antonioh is a member here and is from Lisbon. I will send him a private message and link him to this thread.

This is the stuff you are looking for....
http://www.brouwmarkt.nl/sorbitol-250-gram.html


Oh...I see I am a little late on this..... Oh well.
 
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Well I think that here although being a country of wine producers, sorbate has not much use or, at least , you don´t find it in the labels .

Being na imposition in EU, I don´t think that they could skip that. What you find always is "contains sulphites" in labels.
 
I managed to get the potassium sorbate as well as the metabisulphite. I've made two separate batches, first one is the receipt I've shown before and it turned out ok. It smells really good and tastes nice even before bottling. The second batch is a 4 gallon batch and something happened to it. I have used the sorbate and metabisulphite and now that it finally stopped fermenting and it's stabilized it puts out an weird smell, almost as if it smells of damped closet. I'm throwing some more honey in to see if brings back the honey aroma as well as taste.
 
Haja, I haven't even used corks. It could be perhaps from the Oakland. But, once açaimarei, i've used the same oak on the other batch and turned out Ok.

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I truly believe that the sorbat has been fermented. Can't find any other explanation. Everything has been sanitized and used a siphon to prevent oxidation...
How bad is it If the potassium sorbate gets fermented?

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Fermented sorbate.
It will smell like geranium, and there's no fixing it.
It won't happen if you sulphated at the same time.
It also can't be fermented by yeast. You need a different bacteria to set up shop. This aught to take a little while.

Cork taint is called that because it happens if the cork fails.
It's possible to happen for a number of reasons. Have a look at the link I posted. It is quite thorough in detection and treatment.
 
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