Potassium Sorbate (250 g

Winemaking Stabilizer for Back-Sweetening, Bottling Preparation and Re-Fermentation Prevention

Potassium Sorbate is an essential winemaking stabilizer used to help prevent renewed fermentation after fermentation is complete. It works by inhibiting yeast reproduction, making it especially useful when sweetening wine before bottling or when reducing the risk of re-fermentation in finished wine.

Ideal for home winemakers, fruit wine makers, cider makers, mead makers, and craft beverage producers, potassium sorbate is typically added during the stabilization and clearing stage after fermentation. For best preservation results, it is commonly used together with sulphites such as potassium metabisulphite or sodium metabisulphite.

Key Features

• Size: 250 g / 8.8 oz
• Wine Stabilizer: Helps prevent yeast from reproducing after fermentation is complete.
• Prevents Re-Fermentation: Ideal when back-sweetening wine, cider, fruit wine, or mead before bottling.
• Preserves Flavour: Helps maintain sweetness, balance, and finished wine character.
• Best Used with Sulphites: Commonly paired with sulphites for more complete stabilization and preservation.
• Post-Fermentation Use: Best added during stabilization and clearing after fermentation has finished.
• European Quality: Sourced from Spain for reliable winemaking performance.
• Great for Multiple Batches: 250 g size is suitable for repeated home winemaking and craft beverage use.

Common Uses

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

Best For

• Homemade wine
• Wine kits
• Fruit wine
• Country wine
• Cider
• Mead
• Back-sweetening
• Wine conditioner use
• Sweetness preservation
• Wine stabilization
• Bottling preparation
• Post-fermentation treatment
• Repeated winemaking batches
• Craft beverage production

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 package?
  A: This package contains 250 g / 8.8 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. Potassium Sorbate 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 sourced from Spain.
• Q: How should it be stored?
  A: Store sealed in a cool, dry place away from moisture, heat, and direct sunlight.

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.
• Follow your recipe or winemaking protocol for proper dosage.
• Dosage depends on wine style, batch size, sweetness level, yeast activity, and winemaking process.
• 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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