Potassium Sorbate – 250g (Wine Stabilizer)

Description

Potassium Sorbate is the stabilizer home winemakers reach for once fermentation is done and it’s time to lock in flavour. Rather than killing yeast outright, it works by stopping yeast cells from reproducing — which makes it the go-to choice when you’re back-sweetening a wine before bottling and want to avoid an unwelcome surprise fermentation happening in the bottle later on.

It’s a staple step in the stabilization and clearing stage, after active fermentation has fully wrapped up, and it’s used across fruit wines, ciders, meads, and other craft batches wherever a winemaker wants their finished sweetness and character to actually stay put. For the most reliable results, it’s typically paired with a sulfite addition, such as potassium metabisulfite or sodium metabisulfite — the combination handles both yeast reproduction and microbial stability more completely than either one alone.

Sourced from Spain for consistent quality, this 250g size gives you enough for several batches of home winemaking or craft beverage production.

Features:

• Net weight: 250g / 8.8oz
• Prevents yeast from reproducing after fermentation ends
• Purpose-built for back-sweetening wine, cider, and fruit wine before bottling
• Helps preserve sweetness and finished flavour balance
• Works best paired with sulfites for full stabilization
• Added post-fermentation, during stabilization and clearing
• Sourced from Spain
• 250g size suited to multiple home-batch uses

Where to use it:
Winemaking, fruit wine, cider, mead, back-sweetening, wine stabilization, preventing re-fermentation, and general bottling prep.

Before you start:

• Only add once fermentation has fully finished — it will not stop an active fermentation
• Pair with sulfites for the most reliable stabilization
• Follow your recipe or protocol for correct dosage
• Store sealed in a cool, dry place