Stabiliser Potassium Sorbate – 10g

A 10g wine stabiliser used with sulphite after fermentation to help prevent renewed yeast activity before sweetening or bottling.

How to use

Ensure fermentation has finished and the wine is clear and stable. After treating with the appropriate Campden or sulphite addition, use ½ teaspoon per 5L as directed.

Helpful information

Potassium sorbate does not stop an active fermentation and does not replace sulphite or sanitation. Follow a proven stabilising and backsweetening method.

Larger pack option

For repeat stabilising work, compare Vintner’s Harvest Potassium Sorbate – 50g.

Changing pack size does not change the need for completed fermentation, the appropriate sulphite addition and accurate dosing. Follow the selected pack and recipe.