Potassium Sorbate, 1 oz
Potassium Sorbate, sometimes called “Wine Stabilizer”, is added to a finished wine (or cider, mead) before bottling to reduce the possibility of re-fermentation. It is strongly recommended that wine stabilizer be used in any wine you intend to sweeten or any wine that is still sweet after the fermentation is complete.
Potassium Sorbate is a yeast growth inhibitor; it will not stop a fermentation that is in progress but it will stop a fermentation from re-starting. Re-fermentation is something that can occur even months after the wine has been bottled. Small amounts of yeast can later become active if bottle temperature and other conditions become right. For best results, use a wine stabilize such as Potassium Sorbate in combination with either Campden Tablets or Potassium Metabisulfite.
Directions (Wine): Add the Potasium Sorbate to your wine prior to bottling. First, dissolve it in a small portion of wine, then stir the mixture thoroughly throughout the entire batch.
Dosage: If you do not intend to sweeten your wine, use ¼ teaspoon per each gallon of wine. If you do intend to sweeten your wine or if the wine tastes sweet, use ½ teaspoon per each gallon of wine.
How to Backsweeten cider or mead
- Add 1/2 teaspoon of potassium sorbate per gallon of mead/cider and and stir to halt further fermentation. Potassium sorbate does not kill yeast, but prevents it from converting anymore sugars into carbon dioxide and alcohol.
- After at least 24 hours, additional sugar (typically honey) can be added to the mead without the risk of fermentation.
- The desired sweetness will depend on your personal preference. Add the sugar of your choosing in small increments, thoroughly stirring, and then taste until the desired sweetness is obtained.
Maximum Dosage: Total dosage should not exceed ½ teaspoon per each gallon of wine, cider, or mead