Potassium sorbate is a wine stabilizer that prevents renewed fermentation after sweetening as well as vinegar formation. Best used in combination with Potassium Metabisulfite. Produces sorbic acid when added to wine. 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. When wine is sweetened before bottling, potassium sorbate is used to prevent re-fermentation when used in conjunction with potassium metabisulfite. It is primarily used with sweet wines, sparkling wines. and some hard ciders but may be added to table wines which exhibit difficulty in maintaining clarity after fining.
Note: Potassium Sorbate will not stop an active fermentation.
For Use: Use 3/4 teaspoon per gallon when fermentation has ended, then add sugar to taste if needed.