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This Potassium Sorbate (PS210), sometimes called “Wine Stabilizer”, is added to a finished wine before bottling to reduce the possibility of re-fermentation. It is strongly recommended that Potassium Sorbate be used in any wine you intend to sweeten or any wine that is still sweet after the fermentation is complete. Potassium Sorbate is a yeast growth inhibitor; it will not stop a fermentation that is in progress but it will stop a fermentation from re-starting. Re-fermentation is something that can occur even months after the wine has been bottled. Small amounts of yeast can later become active if bottle temperature and other conditions become right. For best results, use Potassium Sorbate in combination with either Campden Tablets or Potassium Metabisulfite. Each 3 ounce jar is sufficient for treating between 48 and 96 gallons of wine, depending on the dosage.
Directions: Add the Potasium Sorbate to your wine prior to bottling. First, dissolve it in a small portion of wine, then stir the mixture thoroughly throughout the entire batch.
Dosage: If you do not intend to sweeten your wine, use ¼ teaspoon per each gallon of wine. If you do intend to sweeten your wine or if the wine tastes sweet, use ½ teaspoon per each gallon of wine.
Maximum Dosage: Total dosage should not exceed ½ teaspoon per each gallon of wine.
Active Ingredient: Potassium Sorbate (CAS 24634-61-5). Also known as sorbistat-K and Sorbistat Potassium (Formula: C6H7K02)