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Sulfites & Stabilizers

Sulfites and stabilizers are used to kill any unwanted yeast or bacteria that may have unintentionally been introduced during the fermentation process.

Sulfites come in powder and tablet form (campden tablets). Use one campden tablet per gallon of wine to add 75 ppm of sulfite. Potassium metabisulfite effectively kills wild yeast and bacteria.

Wine stabilizers is often a name which refers to potassium sorbate. Potassium sorbate inhibits yeast growth.

Using sulfites and stabilizers in conjuction with each other eliminates and inhibits any further yeast growth in your wine, making it shelf stable.

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