Prevents renewed fermentation: Ensures wine remains stable after fermentation for consistent results
Supports back sweetening: Allows precise addition of residual sugar without introducing unwanted flavors
Compatible with sulfites: Works effectively when used with potassium metabisulfite for enhanced stabilization
Easy dosing: Use 0.5–0.75 g per gallon or 1–2 tsp per gallon depending on desired sugar level
Summarized by Shop
Potassium sorbate, also called stabilizer, is used to prevent yeast cells from replicating and fermenting sugar. Useful for back sweetening wine, mead, cider, etc.
Add 1/2 tsp. per gallon when fermentation is complete, your honey, sugar, juice or whatever you are using to sweeten, and then bottle. We recommend waiting at least a week betw
Form
Liquid
Active Ingredient
Potassium sorbate
Recommended Dosage
0.5–0.75 g per gallon (125–200 ppm) or 1–2 tsp per gallon
Recommended Sulfite
0.5–0.75 g per gallon (125–200 ppm) with 0.05–0.075 g per gallon (12.5–18.75 ppm) of potassium metabisulfite
