Potassium Sorbate (Stabilizer) 1 lb

Potassium sorbate, also called stabilizer, is used to prevent yeast cells from replicating and fermenting sugar. Useful for back sweetening wine, mead, cider, etc.

Add 1/2 tsp. per gallon when fermentation is complete, your honey, sugar, juice or whatever you are using to sweeten, and then bottle. We recommend waiting at least a week between adding the sorbate and the sugar and 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. 

This is a 1 pound container. We also sell potassium sorbate in 1 oz containers and 4 oz containers.