DetailsPotassium 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.
- Details & Instructions
Gravity Level Medium
5.0 / 5.016 ReviewsNo bottle bombs hereMy 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.April 18, 2013Fro sweet wine, without broken glassOccassionally 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.June 18, 2013Use in my back sweetened ciderAfter 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.July 27, 2013should be on your shelfDepending 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.August 29, 2013Lets me make sweeter wineI'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.September 30, 2013Great!Needed to keep my wine sweet, this helped the Camden tablets. Great product, and CHEAP!October 14, 2013Good for back sweeteningI 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.December 27, 2013SorbateI follow the instructions on how much to use and everything turns out greatDecember 5, 2016Purchased
over 2 years agoGood for back sweetening wineI like my Riesling a little sweet so I add potassium sorbate before I add additional sugar to ensure the remaining yeast don't eat the sugar. Works great,December 13, 2012a must have if you like a sweeter wineWe have used this potassium sorbate every year we have made our own wine. We tend to like a sweeter wine and add sugar to the finished product. You must add this or you risk the chance of exploding bottles. Well worth the few cents to add to your wine before bottling.You can also purchase the conditioner if you want to sweeten both sweetener and sorbate are together.December 30, 2012
- Customer Q&A
Browse 2 questions Browse 2 questions and 1 answercan I add potassium sorbate to aseptic fruit pulp juice when bottling in hdpe bottles to avoid fermentation, and bottles blotting, and extend shelf life?BEST ANSWER: Yes, potassium sorbate will prevent yeast and bacteria from reproducing.if using glycerin to sweeten with, is it still necessary to add potassium sorbate?