I have been struggling to stabilise things in my last few brewing attempts. I had been using a combination stabiliser (sorbate and sulfite) from the department store Boyes. It doesn’t seem to work.

I know have sorbate powder and I already had campden tablets. I am wondering how you dose them correctly. From what I understand it’s dependant on the ABV and the pH. Is there an easy way to calculate this? I take it there is no easy and cheap way to do a free SO2 test.

I am begging to think buying a sous vide and doing pasteurization is easier and more reliable at this point.

  • plactagonicMEnglish
    2·
    10 months ago

    I am few years out of school, but in short SO2 tests are quick and easy with right equipment and on small scale not worth it (under few thousand liters).

    Pasteurization or filtration is better option - easier and not so much things to go wrong.

    I cant sugest you anything specific because each brew (beer, wine, cider, mead) requires different approach.