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I'm just about to bulk prime and bottle a Choc Liqueur Stout made with

1.7 kg Thomas Coopers OS Stout
1.5kg TC Dark Malt Extract
750 gm Dex
350gm Chocolate Malt
2x Coopers Kit Yeast
50ml Chocolate Liqueur Essence

The plan is to bulk prime with 6gm sugar /litre and add the liqueur essence at the same time. I notice the label on the essence bottle states it contains Preservative 202 which I believe is potassium sorbate which kills yeast. My question is by adding this 50ml of essence to a 21 litre brew is it going to stop the remaining yeast from carbonating the stout.

I have added bourbon essence to a porter and apple vodka essence to a cider and they both carbed with no problems. Nt sure what brand the essences were or if they had the preservative though.

TF,

I would seriously doubt that (a) the preservative in the essence is designed to preserve anything apart from the contents of the bottle; and (b) that even if (a) is not correct that it would be possible for 50ml of essence to contain enough preservative to prevent secondary fermentation in 23 litres of beer.

Bottom line is that I reckon you'll be OK.

I'd be interested to hear how the stout turns out.

Cheers,

Oliver

earle wrote:I have added bourbon essence to a porter and apple vodka essence to a cider and they both carbed with no problems. Nt sure what brand the essences were or if they had the preservative though.

How'd the bourbon porter work out Earl?

Tipsy wrote:

earle wrote:I have added bourbon essence to a porter and apple vodka essence to a cider and they both carbed with no problems. Nt sure what brand the essences were or if they had the preservative though.

How'd the bourbon porter work out Earl?

Worked out great. Was actually a toucan of coopers dark ale and another kit with a whack of crystal malt to help balance out the bitterness of the two kits. Vanilla extract, bourbon essence and oak chips to make it a Oaked vanilla bourbon porter.

My to do list is getting longer and longer

After reading your responses I decided to go ahead and bulk pime my stout and add the essence. I'll let you know in a month or so how it turns out. Temp in Adelaide at the moment is quite cool so it might take some time.

This stout turned out a treat. It's now two months old and is getting better all the time. One I'll make again