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This Potassium Sorbate, sometimes called “Wine Stabilizer”, is added to a finished wine before bottling to reduce the possibility of re-fermentation. It is strongly recommended that wine stabilizer be used in any wine you intend to sweeten or any wine that is still sweet after the fermentation is complete.
Potassium Sorbate is a yeast growth inhibitor; it will not stop a fermentation that is in progress but it will stop a fermentation from re-starting. Re-fermentation is something that can occur even months after the wine has been bottled. Small amounts of yeast can later become active if bottle temperature and other conditions become right. For best results, use a wine stabilize such as this Potassium Sorbate in combination with either Potassium Metabisulfite.
Directions: Add the Potasium Sorbate to your wine prior to bottling. First, dissolve it in a small portion of wine, then stir the mixture thoroughly throughout the entire batch.
Dosage: 1-2g/10 L
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