Description
Vintner’s Harvest Potassium Sorbate 50g is a wine stabiliser used after fermentation to help prevent unwanted renewed fermentation. It is particularly useful when preparing finished wine for bottling or when sweetening wine after fermentation.
Potassium sorbate inhibits the reproduction of remaining yeast cells. Therefore, it helps keep a finished wine stable rather than stopping an actively fermenting wine.
Stabilising Wine After Fermentation
Before using potassium sorbate, allow fermentation to finish completely. The wine should then be treated with Handcraft Supplies Campden Tablets x 100 before adding the Wine Stabiliser.
This combination helps protect the finished wine and reduces the risk of yeast activity restarting after bottling or sweetening.
Vintner’s Harvest Wine Stabiliser Dosage
Use ½ teaspoon per 5 litres of wine after treating the wine with a Campden Tablet.
For best results:
- Allow fermentation to finish completely
- Treat the wine with Campden Tablets
- Add ½ teaspoon of Potassium Sorbate per 5 litres
- Mix thoroughly through the wine
- Continue with your normal stabilising, sweetening or bottling process
Why Use Potassium Sorbate?
Residual yeast can sometimes begin multiplying again when conditions become favourable. This becomes particularly important if you add fermentable sugar to sweeten a finished wine.
Potassium sorbate helps prevent the remaining yeast population from reproducing. As a result, it can reduce the risk of unwanted renewed fermentation after the wine has finished fermenting.
However, potassium sorbate does not replace proper fermentation management. Always allow active fermentation to finish before stabilising the wine.
Wine Stabilising and Additives
Vintner’s Harvest Potassium Sorbate works as part of the final stages of winemaking rather than during primary fermentation.
Browse our Wine Additives, Nutrients & Acids range for other products used to support fermentation, adjust must and stabilise homemade wine and mead.
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