Stabliser - Potassium Sorbate - 25g [1509]

Also known affectionately as wine stabilizer. It serves two purposes. When active fermentation has ceased and the wine is racked for the final time after clearing, potassium sorbate will render any surviving yeast incapable of multiplying. Yeast living at that moment can continue fermenting any residual sugar into CO2 and alcohol, but when they die no new yeast will be present to cause future fermentation. When a wine is sweetened before bottling, potassium sorbate is used to prevent refermentation when used in conjunction with potassium metabisulfite. It is primarily used with sweet wines, sparkling wines, and some hard ciders but may be added to table wines which exhibit difficulty in maintaining clarity after fining.
Should be used in conjunction with sulphite, to avoid the production of Geranium aroma and flavour by lactobacilli.

Dosage rate = 1-2 g per 5 litres of wine.