Preserve the quality of your wine, cider, or mead with Potassium Metabisulfite, a widely used antioxidant and microbial inhibitor that protects color, flavor, and stability during fermentation and storage. This winemaking essential helps prevent oxidation, suppresses wild yeast and bacteria, and supports long-term aging whether added before fermentation, after fermentation, or during racking.

Potassium Metabisulfite provides reliable protection throughout the winemaking process by releasing free sulfur dioxide (SO₂), which binds with oxygen and slows the development of off-flavors. It is especially important in fruit wines and meads, where delicate aromas and colors benefit from controlled preservation. When used alongside Potassium Sorbate, it also stabilizes batches intended for backsweetening without risking renewed fermentation.

This 4 oz package offers enough material for multiple batches, with a standard dosage of approximately ¼ teaspoon per 5 gallons depending on desired SO₂ levels and must composition. It dissolves easily in water and integrates smoothly into wine, mead, or cider.

Potassium Metabisulfite is widely relied upon by home and professional winemakers for its consistent ability to maintain clarity, freshness, and microbial stability during production and storage.