Potassium Sorbate, 1oz.
Potassium Sorbate, also called a ‘wine stabilizer’, inhibits the boom of molds and yeasts. This may well be fundamental in some wines to avoid persevered fermentation within the bottle. The outcomes can even be more suitable with using sodium or potassium metabisulfite. Potassium sorbate can be beneficial in herbal wines or ciders through which wild yeast or micro organism may also ferment unpredictably.
- Stop Re-fermentation
Usage: 1/2 tsp. per 1 gallon wine to avoid persevered fermentation.
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