I topped off 2 one of my welches concentrate wines with the same juice and added 1/2 tsp p-sorbate and after a 1 day I noticed white tiny little looking balls of something shooting to the top of, both carboys and then disappearing as it falls from the top of the liquid..

It looked like Fireworks or a Party inside my carboys..lol..

What Could this be..? THX...

When you use potassium sorbate you must use campden at the same time. If you didn't get some campden in as soon as possible.

If you add potassium sorbate and not campden you can get a geranium or rotten fish odor.

Sometimes the chemicals will react with the wine and you will get some chemical reaction.

I started with sg of 1.093 @ 72F. in the 1 gallon glass primary. I didn't add campden because it's all ready pasteurized, then when sg got down to 1.020 I racked into a secondary glass carboy, fit airlock, and added a little concentrate to give it a little less head space.

I waited 10 days and the sg was at .990 with the airlocker water levels level.. Then I added 1/2 tsp of potassium sorbate and used my drill to stir.. After stirring well to degas, I topped off with the same concentrate about 2 inches from bottom of bung..

About a day later I've notice the white showers of fireworks going on..

Could it be the p-sorbate reacting to the yeast..?

Wyo.. I was told from a great source that you only add campden in your Must in the beginning to steralize..

The next time I make a Must I will add campen in the beginning..

I'm over kill when it comes to sterilizing my tools and carboys and I hope because of that, I wont have any problems with this 1 gallon batch of wine..

If you are using an off the shelf juice you can get away without using campden in the beginning if everything else is clean. I don't recall all of my posts but I think I mentioned that after fermentation you should add a half dose of campden every racking or a full dose of campden every other racking. that prevents oxidation of your wine. If your wine oxidizes it will have a brownish burned flavor. AND. Never, never, never add potassium sorbate without adding campden.

Go to the below web site. Scroll down to potassium sorbate.

http://winemaking.jackkeller.net/additives.asp

I think I recall saying I use potassium sorbate, campden and oak about 6 weeks before I bottle. I usually sweeten the wine just a little to taste.