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.
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Works just fine. No refermintation . Added sugar to back sweeten and had no problems.
I needed yeast and other supplies in a hurry as I was in the middle of making a batch of wine and my local supplier was out of stock(s). I placed my order with Midwest Supplies and received my order without a single hiccup in my 'wine-ing' schedule!
Didn't try it yet but I'm sure it will be fine Midwest sells high quality stuff.
I follow the instructions on how much to use and everything turns out great
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.