Does anyone have any experience with Potassium Sorbate?

Thanks, good to know.

Thats kind of what I thought from all that I could gather on the interweb.

I might have to try it depending on how it ferments out.

The cider I had at last years Oktoberfest I stopped with Potassium Sorbate and backsweetened with more juice. I thought it worked well and I didn't notice any off flavors.

I've also had good luck sweetening with Lactose. Though it wont give you a dark sugar flavor.

As far as off flavors go, I think its more apt to occur in wines with a lot of lactic acid (grapes). The Malolactic fermentation is what seems to make off flavors with Pottassium Sorbate. I wouldn't think you'd have any problems in your pumpkin beer.

I brewed a spiced pumpkin ale over the weekend and have been pondering about it. All of the pumpkin beers I have ever had have been lacking a little in my opinion. When I think of pumpkin spice I'm looking for pumpkin pie in a bottle. A sweet malty spicy pumpkin beer. A lot of people add brown sugar or molasses to their brew looking to add that flavor but being that it is simple sugars it completely ferments out and makes the beer dryer, thinner and higher in ABV.

Since this is the first one I've done I did add a pound of brown sugar at flameout to see where I'm at and I used a 1056 to be able to judge my malt and hop profile and make corrections and then try a different yeast next time. (plus a 1056 was all I had)

My thought is that to get the little hint of brown sugar sweetness is to add a little potassium sorbate at the end and cold crash for a couple days and then when I keg add a small amount of brown sugar to back sweeten it and adjust the spices if need be to get that pumpkin pie taste.

I'm wondering if any of the cider or wine makers out there have used this much.

Just trying to get some feedback as I've read that potassium sorbate can potentially add an off flavor.