Stabilize your mead or wine before backsweetening with Potassium Sorbate, a yeast growth inhibitor that prevents renewed fermentation when adding honey, fruit, or sugar. This allows you to achieve a sweeter, more controlled finish without the risk of unwanted carbonation or pressure buildup in bottles.

Potassium Sorbate is intended for mead and wine makers who want to halt yeast reproduction after fermentation is complete. It does not stop active fermentation, but it effectively prevents yeast from restarting once sugars are reintroduced, making it an essential step before backsweetening or long-term aging.

This stabilizing agent is typically used at a rate of approximately 0.5 teaspoons per gallon and is most effective when paired with a Campden Tablet to inhibit both yeast and microbial activity. It is available in sizes suitable for treating five-gallon batches or larger volumes of twenty gallons or more.

For best results, ensure fermentation has fully completed before use and thoroughly dissolve the sorbate before adding it to your batch. Allow time for stabilization before introducing additional sugars or flavoring ingredients.

Widely used by home and professional fermenters, Potassium Sorbate provides a reliable way to stabilize mead and wine while preserving sweetness, clarity, and overall product quality.