Potassium sorbate wine calculator app. Sulfites protect against oxidation and spoilage.
Potassium sorbate wine calculator app But when is the right time to add potassium sorbate to wine? In fact, backsweetening should probably be avoided. The history and development of potassium sorbate is a classic story of scientific progress, showing how research and innovation have improved food preservation technology. I was wondering about the use of Potassium sorbate in wine making. Are there any health concerns associated with potassium sorbate in wine? Potassium sorbate is generally recognized as safe when used in recommended I am soon ready to bottle my first batches of wine. ill check into it but I wont promise anything. My When you want to backsweeten a wine/mead/cider, it's a 3-step process: 1. Sulfites protect against oxidation and spoilage. 75 grams per gallon (125-200ppm) in conjunction with . Potassium Sorbate ensures against renewed fermentation in wine when residual sugar is added post fermentation. Potassium Sorbate also has instructions right on the bottle. This can be very annoying, as it can cause corks to blow out; also, the resultant fizzy wines are yeasty and not always to one's taste Wine, Mead, Cider & Sake. 2-0. It is a safe and effective preservative that has been approved by the FDA for use in food products. It comes with instuctions. 04 £4. Potassium sorbate does not actually kill yeast cells, but it does prevent it from reproducing. If adding sugar to sweeten the wine, wait at least 2 weeks before and after sweetening, or before bottling to make sure there is no sedimentation. I have 42 gallons in total. The combination of potassium sorbate and potassium sulfite (campden tablets) will prevent renewed fermentation and allow for back-sweetening. Add 1 campden tablet and 1/2 tsp sorbate per gallon on finished cider, wine or mead dissolved in a small amount of water or product. Normal usage is 1 to 1-1/4 grams per gallon of wine (=1/2 to 3/8 teaspoon per gallon). 5 gallons of farmers market cider that has potassium sorbate as well, didn’t realize till I got home. When potassium sorbate and sugar are added to a wine containing many viable yeast cells, the sorbate prevents the yeast from reproducing, but enough yeast cells may be present all ready to ferment the additional sugar. No brainer in cost effectiveness but how do I use this in gummy bear application? I used the same "<. 1% potassium sorbate" cider that I used in the past. , to extend the shelf life. Put it in a carboy, poured in a Wyeast 3711 smack pack. The Australian Wine Research Institute > Services to Industry > Winemaking > Winemaking calculators and app > Sorbic acid addition. Cider Forum . Potassium sorbate should be stored where it is dry and out of direct sunlight. It is put into wine to hinder additional yeast development, safeguarding your wine. After a month it's hard to say if your sulfite levels are still strong enough to help the Sorbate. Potassium Sorbate: Stable salt of sorbic acid derived from the berries of the mountain ash tree. LinkedIn Now, let’s talk about how to add potassium sorbate to your wine. ii. Used to prevent renewed fermentation when back sweetening. 4% of the total volume of the wine. Potassium sorbate is often added to food products such as cheese, baked goods, dried fruits, and wine to extend their shelf life and maintain their freshness. you could brew another batch of wine and then blend them afterwards but I am not aware of any way to overpower or remove the potasium sorbate. Use your own judgment. Kosoeur Triple Scale Hydrometer, Alcohol Hydrometer for Wine, Mead I am trying to add potassium sorbate to my gummy bears. 1 lb Size. Master the art of wine preservation with our guide on using potassium sorbate in winemaking. 995) there's no point in adding it. Most of the resources I found were for dosing in wine, and since my product does not have alchohol I assume I would use more than would be used in wine, right? Wine Business Calculator is a pretty good tool for your KMBS addition, and has some good info on pH vs amount, as well as some other good stuff. This product will not stop an active fermentation. I have: 6 gal Pinot Noir (unoaked) 6 gal Pinot Noir (oaked) 6 gal Cabernet Sauvignon 6 gal Sangiovese 6 gal Merlot 6 gal Pinot Grigio 6 gal Chardonnay I am working on a non-alcoholic beverage line and want to use potassium sorbate as a preservative. It could trigger refermentation or infection. However I have noticed that non of the recipes on here seem to use it. $20. It is often added to wine to prevent the growth of yeast and mold, as well as to inhibit the fermentation process. Age long enough (months-year),or cold crash and use fining to eliminate all visible yeast. zerlono911; Jun 27, 2024; Beginners 3 oz Potassium Sorbate Food Grade, 100% Pure, Premium Potassium Sorbate for Wine Making, Home Brewing, Cakes, Soft Candy, Cookies and More 4. Also known affectionately as "wine stabilizer", potassium sorbate produces sorbic acid when added to wine. 2-0. $9. Add the potassium sorbate to the wine iii. One of the last steps includes adding potassium sorbate. 45g KMBS in 5L. Ghost99 NewBee. I know that it is used to kill yeast to stop fermentation. Although widely employed as a preservative in the winemaking process professionals within the industry continue discussing potassium sorbates’ effects on wine quality. Question about the use of Potassium sorbate in wine used to top off a new batch. You can do sorbate and sugar at the same time. My question is about potassium metabisulfite dosage. It's the ideal preservative to inhibit Yes, in most cases, you need to add potassium sorbate to your wine if you want to preserve its sweetness and avoid potential refermentation issues. Uncorking the wine and letting it continue its ferment to dryness in a carboy is an unnecessary waste of time, so the usual way of preventing bottle refermentation from happening is to introduce potassium sorbate (sorbate) before bottling. Potassium Metabisulfite or Sodium Metabisulfite. Potassium sorbate is actually a potassium salt variation of sorbic acid, a polyunsaturated fat utilized to prevent mold development. 99 £ 9 . No need for sorbate there. During your ferment there were a few billion active yeast cells doing their thing Potassium Sorbate 8oz - 100% Pure Food Grade Potassium Sorbate Preservative for Wine Making, Brewing, Jam - Premium Stabilizer for Preserving Mead, Cakes, Candy, Cookies, Homebrewing : Amazon. Average taste threshold is about 130ppm. Use 1/2 teaspoon per gallon. They were all made from juice from my local homebrew shop. Because the pKa of sorbic acid is 4. Stabilizer for wine, mead, cider: Add potassium sorbate(0. " Potassium sorbate disrupts the reproductive cycle of yeast. The 5 gallons of cider has sorbate, but it eventually fermented to 8% ABV. ) Potassium sorbate is used to suppress the growth of certain microorganisms and they promote the stability of wine. Add at the rate of . Check around the forum for pastuerizing, I think there is a Sticky at the top of the Cider forum. of potassium sorbate and 1 crushed camped tablet in a clean 1-gallon jug and racked on some wine. " Here is a source for The maximum concentration of sorbic acid allowed in finished wine is 300 mg/L, (300 ppm). 05-0. If your filler can handle hot CIP (180F) then you should be ok on that front. Best practice for sweet and semi-sweet wines is to adjust your sugars prior to fermentation for your desired ABV. COMMENTS Actual or estimated % ABV (leave blank if unknown): Wine pH Yeast living at that moment will be permitted to continue fermenting any residual sugar into CO2 and alcohol, but when they die no new yeast will be present to cause future fermentation. To avoid those problems, there are at least five ways to stabilize backsweetened wine at home. I have three on the shelf, one has been racked and is in secondary, the other two are newer and still fermenting. Potassium sorbate is a widely used preservative in the winemaking process. More than 1. 69 $ 20. "Potassium sorbate, aka "stabilizer," prevents renewed fermentation in wine that is to be bottled and/or sweetened. It doesn't kill yeast, it just prevents them from reproducing. A scoop is packed inside the Potassium Sorbate (1LB/ 452g) by Elo’s Premium, Food Grade Great for Winemaking, Cooking and General Use, Packaged In Canada, Can Be Used As Preservatives : Lalvin EC-1118 Wine Yeast (10 Pack) - Potassium sorbate dissolves completely in wine to prevent yeast from fermenting. ) Avoiding the use of sorbate The Australian Wine Research Institute . You want it in the wine before you add sorbate. Dose with both potassium metabisulphite (Camden) and potassium sorbate. In most cases, it is used in icings, Potassium Sorbate: Also known as "Sorbistat K" and affectionately as "wine stabilizer," potassium sorbate produces sorbic acid when added to wine. zerlono911; Jun 27, 2024; Beginners Wine Making Forum; Replies 2 Views 819. Connection However, organic authorities consider sorbate and sorbic acid “synthetic” (potassium sorbate is manufactured) and do not permit it as a seed coating or a food preservative. Do you guys know of any substitutes for it? Thank you for your help and time. 1 gal is 3. This means that for every gallon of wine, you Note that you can use the AWRI winemaking calculator for sorbic acid addition to calculate the amount of potassium sorbate to add. Also, if it doesn't work you can end up with living organism infecting your can filler that may not be able to clean with chemical CIP. 8) it changes from the When to Add Potassium Sorbate to Wine. The yeast won't all be gone, but numbers will be low. Too much potassium sorbate can cause a soapy and bitter flavor. 22 g/mol. However, I did have one batch start to referment after sweeting and bottling. Potassium sorbate for gummies, jams & jellies, etc. As has already been said, it's done later, just before bottling, make sure you stabilise before adding sugar too (KMBS and potassium sorbate). 1. It is an antioxidant and bactericide that releases sulfur dioxide into wine must. 008. 6. When a wine is sweetened before bottling, In winemaking, sulfites, typically in the form of potassium metabisulfite, are added at various stages: during crushing (50-100 ppm), when racking for clarification, and before bottling (30-50 ppm). The wine is spoiled, and the winemaker is unhappy. It is very soluble in water (58. ca: Grocery & Gourmet Food I read about it and some places said i i needed to add Potassium sorbate to halt the fermentation process and other places i read i also had to add crushed campden tablets before fermentation Jug Cleaning - Modular & Universal Scrub Brush for Carboys, Jugs, Water Bottles, Demijohn - Brewing Cleaning Supplies, Wine Making Equipment Lykit Once filtered, add potassium sorbate at a rate of 1⁄2 teaspoon per gallon (4 L) of wine. Dissolve the calculated amount of potassium sorbate in a little water and add the sorbate solution to the wine How to make the additions that can make the difference to your wine (because all wines need a little love. Finally, a product called Wine Conditioner can be used for simultaneously stabilizing and sweetening a wine. 2. Although the safety of potassium sorbate can be debating I would much prefer to skip it. Potassium sorbate, the potassium salt form of sorbic acid, was first extracted from the rowan (Rowan or European Mountain Ash) fruit in 1859. Dec If you add sorbate there will be no chance of carbonating with sugar, you're eliminating the additional fermentation required to carb. Chefast Triple-Scale Hydrometer Kit for Wine, Beer, Mead and Kombucha - Alcohol Tester, Hydrometer Alcohol, ABV, Brix and Gravity You need 200ppm sorbic acid in the must to inhibit yeast division, which corresponds to 257ppm potassium sorbate: (257mg/L K sorbate) x (volume of must, L) x 1g/1000mg = mass of K sorbate in g Good luck! Let me know if you have any questions. 99 ( £45. Its has a molecular weight of 150. The amount of potassium sorbate to add is typically 0. The typical dosage is 1 crushed campden tablet per gallon, dissolved in a little boiling water, and 1/2 teaspoon of sorbate stirred into that to dissolve, then added to the keg and the cider racked into it. 41 /kg) How Potassium Sorbate Affects Yeast. It calculates the amount of sulfite based on the difference between the current and The potassium metabisulfite (K 2 S 2 O 5) is a white crystalline salt, which contains 57. I have used someone else's recipes, but I am considering controlling the abv's where they take a more natural approach. The same amount of Chardonnay also contains 104 milligrams of potassium, and a white sweet dessert wine contains 135 milligrams per serving. Free SO 2 over 50 mg/L (ppm) can be tasted and detect in nose of the wine. Potassium metabisulfite will kill the yeast, k-sorb stops renewed growth. The most common way to stabilize a batch of wine is to add the following ingredients per gallon: 1/2 tsp Potassium Sorbate; 1 Crushed Campden Tablet; I’ve been using this formula since the begining. 53 grams per gallon of potassium sorbate yields 300ppm sorbic acid. Potassium sorbate is one of the most used food preservatives that’s used in baking recipes as it helps prevent the development of microbes and mold. Commonly Asked Questions about Potassium Sorbate and Wine 1. An alternative way to halt fermentation is through long answer is - I currently have my second batch of hard cider in the carboy (made from Zeiglers cider) containing potassium sorbate, in order to make it ferment it is important to understand how potassium sorbate works, contrary to popular belief it does not kill yeast (at least not directly) it "coats" them and prevents their reproductive abilities (no budding or sexual/asexual 5. 2% at 20 °C). Use this calculator to calculate the amount of potassium sorbate to add in order to achieve the desired sorbic acid rate. Wine Conditioner is a mixture of potassium metabisulfite, potassium sorbate and non-fermentable sugar. How much Potassium Metabisulfite (I have campden tablets) and potassium sorbate should I use per gallon? I can’t seem to find anything Some of the benefits of using potassium sorbate include: • Improved wine quality: By preventing spoilage, potassium sorbate ensures that the wine remains stable and free from unwanted compounds. 8 oz) package and is crucial for winemakers focused on maintaining the integrity of their wine. Background Calculator takes in consideration a Potassium Sorbate A wide range of online winemaking calculators to help winemakers with accurate additions, conversions and more. On sweetening now, not a good idea. 69. Oct 5, 2015 56 0 0. Potassium sorbate is 74% sorbic acid. It can be used to hinder molds, yeasts, and fungi in numerous food items, for example cheese, wines, and baked Hello all, I'm new to wine making but beginning to get a handle on it (I think). I understand that dosage depends on existing free so2 left over from fermentation and PH. Once you find the sweetness level you like, do the math and sweeten your wine accordingly. How long does potassium sorbate last in wine? When used correctly, potassium sorbate can help maintain the stability and shelf-life of wine for an extended period, typically several years. It already had 1# of honey so I added: 1# honey, 1# maltodextrin, 1# Belgian Candi Syrup, 2# brown sugar, 1 tsp yeast nutrient, 1 Wyeast smack pack. However, I came across this warning on Jack Keller's site: "A few words of caution about potassium sorbate are in order. Prevents renewed fermentation in sweet wines and inhibits reproduction of mould and yeast. 16 ounces of Potassium Sorbate (K-sorbate) is a wine additive, used primarily as a preservative to help prevent re-fermentation of sweet or semi-sweet wines. Jun 29, 2024. Potassium metabisulphite is called k-meta, sulfite, cambden tablets and more I'm sure. Sorbate and sorbic acid are also skin and eye irritants and should be handled with care. 82 Oz (80g). The potassium sorbate should be dissolved in water prior Add sulfite (KMS) to the wine according to pH (use the SO2 CALCULATOR). It may leave Potassium Sorbate will likely change the flavor and body of your beer. Once treated you can back sweeten. The amount can be reduced, depending on ABV. Does potassium sorbate affect the flavor of wine? Potassium sorbate, when used appropriately, has minimal impact on flavor and aroma. Potassium Sorbate 8oz - 100% Pure Food Grade Potassium Sorbate Preservative for Wine Making, Brewing, Jam - Premium Stabilizer for Preserving Mead, Cakes, Candy, Cookies, Homebrewing 4. I usually do bench trials for sorbate, but 1g/ gallon is pretty good. I am afraid to use potassium sorbate though because I have heard conflicting data on if or how it effects flavor. It serves two purposes. it should be fine. 0 out of 5 stars 1 £8. This is the equivalent of 200 to 250 ppm. Use . Not too bad! Tastes great too. 88 ( £4. It does not inhibit all microbes, so it is Sorbistat K, Potassium Sorbate, ensures against renewed fermentation in wine when residual sugar is added post the initial ferment. Registered Member. 8 out of 5 stars 40 1 offer from $599 $ 5 99 Potassium metabisulfite is one of the most important winemaking compounds. I finally got this to ferment. Potassium metabisulfite is added to wine to inhibit bacteria and yeast growth, as well as slow down oxidation. Amount of potassium sorbate in grams (g) to add: g % ABV Sorbic Acid (mg/L) STEP 3. 7 out of 5 stars 26 Potassium Sorbate, 8oz Pure Food Grade Potassium Sorbate for Wine Making, Brewing Supplies, Premium Food Preservative and Stabilizer for Preserving Candy, Cakes, Cookies, Jam, Home Brewing £9. Learn how to calculate the Most resources I find online say K-sorbate is the way to go when stabilizing. Luxshiny Wine Corks 200pcs potassium sorbate shrink stopper for Homebrew Cap wine bottle seal Accessories Bottle Caps. • Increased yield: With potassium sorbate, you can reduce the risk of fermentation loss, which means more wine will make it to the bottling stage. Doing this necessary housekeeping with your wine may cause you to consider two of the most commonly used wine ingredients: potassium sorbate and Campden tablets. In fact some people can detect the presence of Sorbate, especially as the wine ages (After the Sorbate is added) So in a dry wine I would never use Potassium Sorbate. 5 to . When active fermentation has ceased and the wine racked the final time after clearing, 1/2 tsp. 785L. When active fermentation has ceased and the wine is racked for the final time after Before adding potassium sorbate, be sure that the wine is crystal clear and has been racked off the lees. Preserve Your Wine's Flavors: Potassium Sorbate for Winemaking Secure Longevity: Potassium Sorbate, the Winemaker's Ally Our Potassium Sorbate, sourced from Spain, comes in a 250 g (8. (See the OMRI study listed in sources. I am struggling to figure out how much to put in my product. POTASSIUM SORBATE . Let it ride, give it at least 3 weeks. Do not add until all fermentation is finished and the wine is clear and stable. My local stores don't carry Loran's mold inhibitor and is close to 20 bucks for a 1oz bottle on canadian amazon. I am not an "Anti-Additive" guy but as to the use of Potasium Sorbate - If the wine has essentially no residual sugar (SG below . You need both, as sorbate works better in the presence of sulfites. Allow it to My recomendation instead is to let it ferment to dry, then stabilize it with K-meta and potassium sorbate, then backsweeten with sugar to your desired level of sweetness. How to Stabilize Home Made Wine using Potassium Sorbate. A crystal clear wine generally does not have enough viable yeast cells to ferment actively, but with a little sugar and I’m fermenting 2. You can use this calculator to determine how much Free SO2 is required to protect your wine, based on its pH. It is a white, odorless, and tasteless powder that is soluble in water. If you just add sugar to newly made wine, you will most likely get refermentation, cloudiness, and gas production. Sulfite and Sorbate should be added together as they are stronger together then individually. It works by inhibiting the yeast’s ability to reproduce and ferment, which helps to stabilize I now have potassium metabisulfite in powder form and potassium sorbate to help age, stabilize and back sweeten my wines when necessary (I typically make apple wine or other fruit wines). Yeasts present are unable to reproduce and their population slowly diminishes through attrition Potassium sorbate is typically added in the amount of 1/2 teaspoon per gallon of potassium sorbate is also referred to just as sorbate. Sorbic acid is not normally used in wine because of its limited solubility compared with the potassium salt. Potassium sorbate "stabilizes" a wine by preventing the yeast from reproducing any further. It’s crucial to measure sulfite levels accurately using a testing kit to avoid over-sulfiting and to address sulfite sensitivity concerns. My question is if I added the potassium metibisulfite do I have to add the sorbate after 12 hrs or can I wait maybe weeks or months before adding the sorbate and eventually backsweeten. After searching this and the gotmead forums, I understand what potassium sorbate does, and how it works with the campden tablets to cease fermentation to allow for back-sweetening without creating bottle bombs. Potassium Sorbate . Use 1/4 teaspoon per five gallons to add 50 ppm. Hope this helps I’d like to stabilize the wine so I can sweeten it. I'd suggest taking 100 ml of your wine out, measuring sugar into it a gram at a time and tasting. . While they both inhibit wine components in specific Introduction The Sulfite Calculator is a simple yet very useful tool to quickly calculate the amount of sulfite needed to adequately protect a wine. If you want to be safe, you could use sorbate and campden (sulfite). 85g/gallon) after the wine, mead or cider completely finished fermenting, then stabilize the liquid for 24 hrs prior to bottling. 04 /100 g) potassium sorbate attaches itself to the cell wall of yeast stopping it from reproducing and from being able to metabolise sugar into alcohol. How long until the stuff disolves? It's been about 12 hours and I can still see it sitting on the bottom of the jug. Most home winemakers have experienced refermentation of off-dry wines after bottling. The potassium sorbate should be dissolved in water prior to addition to the bulk wine. 8% off promotion available. Then, fermentation often occurs after the wine is bottled. 7, when potassium sorbate is added to wine (pH typically <3. In other words, get it so clear you can read through it. It is typically used prior to bottling to prevent carbonating your wine. 55 for 50g bag. Reply-23%. The previous three batches with K sorbate fermented rapidly, but this one with much less than the 1 tsp per gallon nutrient addition is very very slow. Potassium Sorbate issue. Dissolve 1-1/2 teaspoons of Sorbate per 5-6 gallons of wine, in cool water and Hi there HBT - I haven't stablized and back-sweetened mead or wine before today. If lactic acid bacteria (LAB) are present and metabolize sorbic acid (from potassium sorbate), the result may be hexadienol, an odiferous compound, likened to rotting geraniums. Potassium Sorbate Substitute. Thread starter jonahk; Start date Nov 15, 2024; Tags cider potassium sorbate Potassium Sorbate will NOT stop an active fermentation. Took a few days to take off but it’s now 9 days later since pitching and it’s at 1. The molecular formula of potassium sorbate is C 6 H 7 O 2 K and its systematic name is potassium (E,E)-hexa-2,4-dienoate. 14g/gal is too much. 99 $12. Was wondering why CALLARON Capsules 200pcs Potassium Sorbate Wine Bottles Heat Cap Seal Wine Bottle Cover Capsule Heat Shrink Empty Wine. I'm kind of looking into this a bit myself right now, but campden tables = potassium sorbate. 99. When is added into juice/must or must it El Dorado Home Wine Making Website - Home Wine Making Information and Wine Recipes. I took 1/2 tsp. I found dry potassium sorbate from wine making supply store for something like $3. 8oz Potassium Sorbate, 100% Pure Potassium Sorbate for Wine Making Supplies, Home Brewing, Mead, Potassium Sorbate Food Grade Preservative for Cakes, Soft Candy, Jam, Cookies 5. Reactions: GhosterMike. The recommended dosage of potassium sorbate is typically around 0. Potassium sorbate, aka "stabilizer," prevents renewed fermentation in wine that is to be bottled and/or sweetened. It does impart a taste to the wine, however slight, and you might want to avoid it if you intend to enter your wine in competition. I read that to backsweeten a cider you should add potassium metabisulfite wait for 12 hours, add potassium sorbate wait for 48 hrs than add the sugars. The one I use most often is Potassium sorbate is used as a preservative in winemaking to prevent the growth of yeast and bacteria, which can cause spoilage and re-fermentation in wine. 3 grams of meta I think I have a pretty good understanding of what Campden tablets and potassium sorbate do after reading several posts. It is less obnoxious, in my opinion, than potassium sorbate, but it does contain sodium. FREE delivery Apr 2 - 15 +8 colours/patterns. AWRI Winemaking Calculator contains tools for: • Acid addition and removal • SO2 addition and reduction • Wine additions – DAP, Copper, Oxygen, • Wine fining - Tannin, FermCalc is a collection of advanced winemaking calculators designed to assist both amateur and professional winemakers with the following types of calculations: Click here for a summary of Capacity and Volume Conversion - converts metric, English, and scientific units of capacity and volume like liters, cubic meters, gallons, quarts and more. When added to water, potassium sorbate works by breaking down into two substances: sorbic acid and potassium. 41 £45. Sorbic acid addition Please agree to our disclaimer to gain access to the calculators. Sorbic acid, 75% of potassium sorbate by weight, acts as an anti-microbial. The most common reason to add it is when you're backsweetening, since the addition of more fermentable sugars will cause any remaining yeast to restart the fermentation (with sometimes explosive results). 75 grams per gallon (125-200ppm) with A 5-ounce serving of the average white table wine contains less potassium than red wine with 104 milligrams, or 2 percent of the daily 4,700-milligram recommendation for adults. 88 £ 8 . Potassium Sorbate. Potassium metabisulfite is dissolved in warm water before being used. Calculations used in wine production: SO2 additions, fermentation, acid Note that you can use the AWRI winemaking calculator for sorbic acid addition to calculate the amount of potassium sorbate to add. 6 % sulfur dioxide (SO 2). If it's not clear, or dropping any lees, there is still too much yeast in the wine for sorbate to "work". G. Understand that sorbate does not kill the yeast; it merely inhibits renewed yeast activity under the correct conditions. added to 1 gallon of wine will render any surviving yeast incapable of multiplying. If you're using powder form, you're best using an online calculator, but 50mg/L SO2 would be around 0. 6 grams per gallon of wine, which equates to 0. MAYKER Potassium Sorbate food grade 2. It can also cloud your wine. jjzmap pdcjz bajp pervdao qsezj ukoy mwenafd osvg yesjou pmvxde