Potassium sorbate and finings

[Nikster]

So, I've got a Robinsons TC that's been fermenting over the last week and I'd like to bottle it into some ceramic pots I got from a car boot, so I need to do at least one of these things, potassium sorbate (Wilkinson finishing) and maybe some Wilikinsons wine finings I've also got.

The thing is, I never used either of these before, the finings have instructions on the back of introducing part of it for a day then adding the second part, but do I need this if I'm using the finishing agent, should the finishing agent be added first or after?

Basically some steps going from my final fermentation to a yeast free and clear TC and in which order would be greatly appreciated. (I have an extra vessel to be used as I'm assuming I'm going to have to rack).

Cheers.

[oldbloke]

Finings remove small particles of solids. Sorbate (in conjunction with sulphites) stops fermentation. If you don't stop fermentation first, the yeast activity is likely to leave some more solids, so you could find yourself having to fine again.
However... I only use finings when all else fails. Usually, thorough de-gassing and TIME gets everything to the bottom and you can rack (or bottle)

[Nikster]

Well, I'm just using this opportunity to use / see what this stuff does via hands on, I normally prime bottle this stuff. Would you put pot sorb into primary, or add to a bit of liquid and rack over it in a secondary? I also have seen talk of using a campden tab as well. And what sort of quantities do we use fir a gallon of liquid? Sorry for so many noob questions.

[fatbloke]

Well, I'm just using this opportunity to use / see what this stuff does via hands on, I normally prime bottle this stuff. Would you put pot sorb into primary, or add to a bit of liquid and rack over it in a secondary? I also have seen talk of using a campden tab as well. And what sort of quantities do we use fir a gallon of liquid? Sorry for so many noob questions.

Trying to work out whether you're aiming to bottle prime or keep it as still.....

If you're aiming to carbonate, you don't stabilise, you'd fine using bentonite or something....

If still or you're gonna back sweeten etc then most likely, you'd use both, sulphite whether powdered or as a crushed campden tablet and sorbate.

You'd use both because if you just used sorbate alone and you picked up any malolactic bacteria you'd end up with geraniols ruining the batch, whereas the presence of sulphites stops the MLF bacteria......

[Nikster]

Yeah, it's to have still/flat, I'll be bottling with corks, all my other brews were primed fizzed in bottles.

[fatbloke]

Yeah, it's to have still/flat, I'll be bottling with corks, all my other brews were primed fizzed in bottles.

So the current suggestion is correct. Stabilise first i.e. sulphites, probably as crushed campden tablets followed by the sorbate.

You can then add the finings straight away, just that I prefer to do the stabilising and leave it a day to do its thing, then add the finings to drop the sediment out....

[Nikster]

Thanks for that, I cracked on anyway and racked to another water bottle, added pot and campden at same time, left for a few days and then put into a 2l pop bottle, those seemed to help remove a fart (sulphur) stench too, not sure if they actually helped or it was just time that did that. I didn't bother with the finings as there were hardly anything in there and for what it was for seemed moot, I'll save that for a more proper brew I'm doing.

So I'll do what you suggest on that.

Thanks again for the input.