Potassium Sorbate - 1 oz

Stabilizer • Prevents Renewed Fermentation When Back-Sweetening

Potassium sorbate stops yeast from reproducing, so a finished wine or cider stays stable after you back-sweeten it. Paired with sulfite, it's the standard way to sweeten without risking bottle bombs.

How to Use

• Add to a finished, sulfited batch before back-sweetening.
• Typical rate: 1/2 tsp per gallon.
• Always use alongside potassium metabisulfite, not on its own.

Specifications

• Contents: Potassium sorbate
• Net weight: 1 oz
• Use: Stabilize before sweetening