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I am thinking of doing a hard cider and or adding fruit to NEIPA and am trying to become familiar with potassium sorbate and yeast life cycle.
Specifically, I understand that potassium sorbate prevents yeast reproduction, but it will not keep yeast from fermenting. Basically, yeast can only eat until they die off and cannot renew... so, the real question is how long do individual yeast cells live on to produce alcohol if they get hit with the potassium sorbate? Do they just die off after some period of time?
Specifically, I understand that potassium sorbate prevents yeast reproduction, but it will not keep yeast from fermenting. Basically, yeast can only eat until they die off and cannot renew... so, the real question is how long do individual yeast cells live on to produce alcohol if they get hit with the potassium sorbate? Do they just die off after some period of time?