Potassium Sorbate (Inhibitor/Stabilizer)

This is used when you are trying to sweeten a wine and you do not want the residual yeast to come to life and ferment the sweetening sugar. Add 1/2 teaspoon Sorbistat-K to each gallon of wine IN ADDITION to 1/4 teaspoon of Potassium Metabisulfite per 5 gallons of wine.  These two chemicals should be added together for best results.

Sorbistat K, Potassium Sorbate, ensures against renewed fermentation in wine when residual sugar is added post the initial ferment. Add at the rate of .5 to .75 grams per gallon (125-200ppm) in conjunction with .3 grams of meta-bisulphite (50ppm) per gallon. Use the higher end of the range (200 ppm) as the wine's pH approaches or exceeds 3.5 or when the alcohol conent of the wine is below 10%.

Note: Will not stop an active fermentation. Potassium sorbate should not be used if the wine underwent an ML fermentation because sorbic acid (in the potassium sorbate) will react with lactic bacteria to produce a "geranium" smelling off-flavor.

A rough approximate of weight is 1 tsp = 2.3 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.