Potassium Sorbate (Stabilizer) 1 oz
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.