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Potassium Sorbate used to prevent further wine fermentation | Winemaking Additives and Supplies
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Potassium Sorbate - Granular; Food Grade: Bulk 55 lbs

$274.99
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Potassium Sorbate - Granular; Food Grade: Bulk 55 lbs
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Model number: PSB
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Potassium Sorbate is a yeast inhibitor used to prevent further fermentation in wines with residual sugar. It doesn't kill yeast, but prevents them from dividing to produce new yeast cells. Nor does it inhibit the growth of malo-lactic bacteria.

Normal usage is 1 to 1-1/4 grams per gallon of wine (=1/2 to 3/8 teaspoon per gallon). This is the equivalent of 200 to 250 ppm.

Available in several sizes.  Click here for smaller sizes of Potassium Sorbate.

Potassium Sorbate is a yeast inhibitor used to prevent further fermentation in wines with residual sugar. It doesn't kill yeast, but prevents them from dividing to produce new yeast cells. It also does not inhibit the growth of malo-lactic bacteria and malo-lactic fermentation occurring after the addition of sorbates will produce an undesirable distinct off-odor of geranium leaves. This problem can be forestalled if you maintain at least 50 ppm of free sulfur dioxide after sorbates are added to the wine.

Best practice is to add the sorbate to the mixture of sugar and water used to sweeten the wine, because the sorbate dissolves better in a warm liquid. There is never any reason to add potassium sorbate to a dry wine.

Potassium sorbate should be stored where it is dry and out of direct sunlight. Even with proper care shelf life is normally only six to eight months. Normal usage is 1 to 1-1/4 grams per gallon of wine (=1/2 to 3/8 teaspoon per gallon). This is the equivalent of 200 to 250 ppm.

This item is not eligible for free shipping.

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Potassium Sorbate - Granular; Food Grade: Bulk 55 lbs
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Potassium Sorbate - Granular; Food Grade: Bulk 55 lbs
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We have ordered and received potassium sorbate two times and both experiences have been flawless. I seek out business relationships that run as expected. Look forward to many more transactions