Used to ‘stabilize’ wine by inhabiting the yeast and preventing a renewed fermentation process. This is also used to help make a sweetened wine before the bottling stage. Also, known as Stabilizer Crystals.
Please note: this product will not stop active fermentation.
Add 1/2 tsp per gallon (3.8L) just before sweetening, or after cold crashing a fermentation. Make sure that the wine is extremely clear and has been racked off of the lees to permit stirring without churning in any settled out yeast. Always add SO2 or verify the free SO2 levels are above 35ppm when adding potassium sorbate (>50ppm if your pH is 3.5 or higher). This is because you want to assure that there will not be any further malolactic fermentation and ML bacteria are sensitive to SO2. If malolactic fermentation occurred AFTER adding potassium sorbate, an unpleasant geranium smell will occur as a byproduct of the ML bacteria metabolizing sorbic acid.