Potassium Sorbate (5.5 g

Small-Batch Winemaking Stabilizer for Back-Sweetening and Bottling Preparation

Potassium Sorbate is an essential winemaking stabilizer used to help prevent renewed fermentation after fermentation is complete. This convenient 5.5 g / 0.19 oz packet is ideal for small-batch winemaking, wine kits, fruit wines, cider, mead, and other compatible fermentation projects.

Potassium Sorbate works by inhibiting yeast cell reproduction, making it especially useful when sweetening wine before bottling. When used properly during the stabilization and clearing stage, it helps preserve the wine’s desired sweetness, flavour, and finished quality.

Key Features

• Size: 5.5 g / 0.19 oz
• Small-Batch Friendly: Convenient packet size for wine kits, test batches, and home winemaking.
• Wine Stabilizer: Helps prevent yeast from reproducing after fermentation is complete.
• Prevents Re-Fermentation: Essential when back-sweetening wine, cider, fruit wine, or mead before bottling.
• Preserves Sweetness: Helps maintain the intended flavour balance and finished wine profile.
• Best Used with Sulphites: Commonly paired with potassium metabisulphite or sodium metabisulphite for complete stabilization.
• Post-Fermentation Use: Ideal for the stabilization and clearing phase after fermentation has finished.
• Product of Spain: Sourced for reliable winemaking performance.

Common Uses

Use Potassium Sorbate for winemaking, wine kits, fruit wine, cider, mead, back-sweetening, wine stabilization, preventing re-fermentation, preserving sweetness, post-fermentation treatment, and bottling preparation.

Best For

• Wine kits
• Homemade wine
• Fruit wine
• Country wine
• Cider
• Mead
• Small-batch winemaking
• Test batches
• Back-sweetening
• Wine stabilization
• Bottling preparation
• Post-fermentation treatment

How to Use

1. Finish Fermentation: Confirm fermentation is complete before adding Potassium Sorbate.
2. Add During Stabilization: Use during the stabilization and clearing stage according to your recipe or wine kit instructions.
3. Use with Sulphites: For best stabilization results, Potassium Sorbate is commonly used with potassium metabisulphite or sodium metabisulphite.
4. Mix Thoroughly: Stir gently and thoroughly to distribute evenly through the wine.
5. Sweeten if Desired: After stabilization, back-sweeten according to your recipe or taste preference.
6. Bottle When Ready: Bottle only once the wine is stable, clear, and ready according to your winemaking process.

Frequently Asked Questions

• Q: What is Potassium Sorbate used for?
  A: Potassium Sorbate is used to help prevent renewed fermentation after fermentation is complete, especially when back-sweetening wine before bottling.
• Q: What size is this packet?
  A: This packet contains 5.5 g / 0.19 oz.
• Q: Can Potassium Sorbate stop active fermentation?
  A: No. Potassium Sorbate should not be used to stop active fermentation. It is used after fermentation is complete to inhibit yeast reproduction.
• Q: When should I add Potassium Sorbate?
  A: Add it during the stabilization and clearing stage after fermentation has finished, according to your recipe or wine kit instructions.
• Q: Should Potassium Sorbate be used with sulphites?
  A: Yes. It is commonly used with potassium metabisulphite or sodium metabisulphite for best stabilization results.
• Q: Can I use it before back-sweetening?
  A: Yes. Potassium Sorbate is commonly used before adding sugar, wine conditioner, or other sweeteners to help reduce the risk of re-fermentation.
• Q: Can it be used for fruit wine, cider, or mead?
  A: Yes. It is suitable for compatible fruit wine, cider, mead, wine kits, and homemade wine projects.
• Q: Where is it sourced from?
  A: This Potassium Sorbate is a product of Spain.

Important Use Notes

• Use only after fermentation is complete.
• Do not use Potassium Sorbate to stop an active fermentation.
• Use with sulphites for best stabilization results.
• Add during the stabilization and clearing stage, according to your recipe or wine kit instructions.
• Dosage depends on wine style, batch size, sweetness level, yeast activity, and winemaking protocol.
• Do not overuse.
• Store sealed in a cool, dry place.
• Keep away from moisture, heat, and direct sunlight.
• Clean and sanitize all wine-contact equipment before use.
• Follow local laws and regulations for home alcohol production.

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