Product Description
Ritchies Potassium Sorbate 25g Fermentation Stopper Wine Stabilizer.
For stabilising and preventing fermentation after bottling.
Add 1 gram (1/2 tsp) per gallon. Recommended to use in conjunction with Campden tablets.
Potassium Sorbate produces sorbic acid when added to wine.
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 or Campden Tablets.
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.
To be sure that your wine cannot carry on fermenting after bottling, it needs to be stabilised, this can prevent bottles exploding.
You may also like to stop a wine fermenting so it tastes sweet.
This fermentation stopper is the quick and easy solution.
