Potassium sorbate is used to stop fermentation which is great for back sweetening mead or wine can also be used before bottling to reduce carbonation. Potassium Sorbate also helps extend the shelf life for wine.
- Dissolves completely in wine to prevent yeast from fermenting.
- Use 1/4 tsp per gallon to retard fermentation at bottling
- 1.5oz
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