How much? I’m doing a test batch of a force carbonated sweetened jasmine tea but I am not doing bottle conditioning. I was told 3 grams per litre. Not sure if that depends on gravity.
If you are not fermenting why not just bring it up to pastuerization temps and then put it in the keg?
This is recipe that would eventually be put into bottles (recipe development for a distributor in the Nederlands), so it’s gonna have to have a shelf life.
gotcha. sounds like a cool project. Could you potentially pastuerize in the bottles?
Possibly, but for now I’m just trying to get something basic down. This is for a sparkling non-alcoholic tea, not beer, so there are plenty of unknowns here for me.
I use 1/2 teaspoon / gallon. I’ve never weighed it, but I think I’m in the same ballpark as 3g/liter.
Actually, according to this chart 1/2 teaspoon is 1.25 g.
http://www.wineryatwilcox.net/conversion-table-for-winemaking.html
Does sugar factor into this at all, i.e., more sugar means more sorbate?
I’ve never seen sugar as a factor.