Prevents re-fermentation: Ensures wine remains stable after fermentation for consistent results
Supports back sweetening: Allows home winemakers to add residual sugar without introducing unwanted flavors
Compatible with sulfites: Works with potassium metabisulfite for enhanced stabilization
Easy dosing: Adds 0.5–1.25 grams per gallon for precise control
Summarized by Shop
Description
Details
Directions
Potassium sorbate inhibits the growth of mold, yeast and bacteria and is used in wine to prevent continued fermentation in the bottle. The effects can also be enhanced with the addition of sodium or potassium metabisulfite. Potassium sorbate can be useful in natural wines or ciders in which wild yeast