Potassium Sorbate 50g

Pottasium Sorbate 50g

Potassium sorbate is a stabilizer used in winemaking to prevent re-fermentation, particularly in sweet or off-dry wines. It inhibits yeast from multiplying but does not kill active yeast, and must be used alongside sulfites (potassium metabisulfite).

Typical dosage is 1/2 tsp per gallon, added after fermentation is complete and the wine is cleared

• Prevent Refermentation: It stops yeast from turning residual sugar into CO2 and alcohol, preventing bottles from exploding or becoming hazy.
• Back-Sweetening: It is essential when sweetening wine before bottling. Required Combination: Must be used with potassium metabisulfite (SO2). Sorbate alone cannot stop bacteria and may lead to a "geranium" off-flavor.Timing: Add just before bottling after the wine has fully fermented and been racked off the lees.
• Dosage: 125-200mg/L often with 30-40 ppm of SO2.

Precautions

• Not for Active Fermentation: It will not stop a vigorously fermenting wine; it only acts as a preventive stabilizer.
• Maximum Limits: Legal limits for sorbic acid in wine are generally 200 mg/L.
• Method: Dissolve in a small amount of wine or water before adding to the batch.