I was bottling my 8 abv mead with sugar for 2 vols of CO2, and to back sweeten, added 25 ml of liquid stevia sweetener. When everything was neatly bottled, I read the list of ingredients, and to my horror the sweetener contained sorbic acid. Well, no fizz for me Or?
Some calculations later, I arrived at a concentration of sorbic acid at 2 ppm in the finished mead, assuming that the sweetener contained the maximum allowed (for foods) concentration of 0.1 % sorbic acid.
The stuff was pretty tasty even without fizz, so I think I'll manage to drink it anyway. But curious me wants to know if the mead will carbonate despite the presence of 2 ppm sorbic acid. What do you, my knowledgeable brewers, think?
Edit: changed ascorbic acid to sorbic acid.
Some calculations later, I arrived at a concentration of sorbic acid at 2 ppm in the finished mead, assuming that the sweetener contained the maximum allowed (for foods) concentration of 0.1 % sorbic acid.
The stuff was pretty tasty even without fizz, so I think I'll manage to drink it anyway. But curious me wants to know if the mead will carbonate despite the presence of 2 ppm sorbic acid. What do you, my knowledgeable brewers, think?
Edit: changed ascorbic acid to sorbic acid.
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