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Potassium Sorbate


Product Number: 8350x

Availability: In stock

Potassium Sorbate AKA the "wine stabilizer", dissolves completely in wine to prevent yeast from fermenting. Use in sweet wines, sparkling wines, and some hard ciders prior to bottling to prevent carbonating your wine. It may be added to table wines which exhibit difficulty in maintaining clarity after fining.

When added to wine, potassium sorbate produces sorbic acid, serving two purposes:
At the point when active fermentation has ceased and the wine is racked for the final time after clearing, potassium sorbate will render any surviving yeast incapable of multiplying. 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.
When a wine is sweetened before bottling, potassium sorbate is used to prevent refermentation when used in conjunction with potassium metabisulfite.
Please note: this product will not stop an active fermentation.

Use 1/2 tsp. per gallon.

Gravity Level Medium

Customer Reviews

14 People have reviewed this product

Overall Rating: 5.0

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Good for back sweetening Review by Redmond

(Posted on 12/27/13)

Product Rating:

I add potassium sorbate before I back sweeten my meads and wine. This is the only way to add fermentables without them being consumed ending in bottle bombs.

Great! Review by Cameron

(Posted on 10/14/13)

Product Rating:

Needed to keep my wine sweet, this helped the Camden tablets. Great product, and CHEAP!

Lets me make sweeter wine Review by Sanjay

(Posted on 9/30/13)

Product Rating:

I'm not fond of bone dry wine, I want them a little sweeter. But I don't want exploding bottles either. This is a good additive because I get both. Sweeter wine and no bottle bombs.

should be on your shelf Review by McDermot

(Posted on 8/29/13)

Product Rating:

Depending on what type of wine you make, you should have this available. If you want a sweeter wine, you will need it. You won't be able to get sweet wine without it. I use it when I need to sweeten wine.

Use in my back sweetened cider Review by GriFF

(Posted on 7/27/13)

Product Rating:

After my cider is done fermenting I like to back sweeten with juice concentrate before kegging. K Sorbate along with keeping it cold helps to stop the yeast from picking back up. Stuff works great.

Fro sweet wine, without broken glass Review by Will

(Posted on 6/18/13)

Product Rating:

Occassionally I want a sweeter wine and I don't want to add sugar so I use Potassium sorbate. Potassium sorbate does not destroy wine yeast. You need to use a Campden tablet to stop the yeast and prevent bottle bombs.

No bottle bombs here Review by Andy

(Posted on 4/18/13)

Product Rating:

My wife likes sweet wines, so I use this Potassium Sorbate to stop further fermentation so we don't get bottle bombs. No bombs in the 6 years I've been using it.

Great for sweet wine. Review by Daniel

(Posted on 3/28/13)

Product Rating:

Good to use if you are going to sweeten your wine.

For my wine Review by Revis

(Posted on 3/23/13)

Product Rating:

I use it with Campden tablets to stop fermentation so that I can bottle my wine. It works perfectly. I especially need this for sweet wine so the bottles don't explode.

Sweeter Wine without Wine running down the driveway Review by Christopher

(Posted on 3/21/13)

Product Rating:

Excellent product to use if you are going to sweeten your wine, but do not want to clean up broken glass and sugar/alcohol on the walls.

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Potassium Sorbate

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