Potassium Sorbate 25 kg
Potassium sorbate is used in winemaking to ‘stabilize’ a wine and prevent a renewed fermentation (especially when sweetening a wine prior to bottling. Potassium sorbate does not kill yeast cells but instead inhibits the yeast cell from being able to multiply, grow and begin a new fermentation.
When added at the end of primary fermentation, the wine should already be fairly clear before the sorbate is added. Whenever sorbate is added, it is also a good idea to add some Potassium/Sodium Metabisulfite. Adding sulfite at the time the sorbate is added ensures that any naturally occuring bacteria found in the wine will not feed on the sorbate which can result in a objectionable flavor being produced.
Sorbate is added to the wine at the rate of 1/2 tsp per gallon.