Use potassium sorbate to make sure no re-fermentation happens once you are ready to bottle your beer or wine. Keeps yeast from reproducing, thereby preventing "exploding bottle" syndrome!
Used as a "wine stabilizer": Produces ascorbic acid, which allows "back sweetening" a wine. The newly added sugars will not ferment.
Used with beer: Add real fruit juices to beer for real flavoring that will not ferment out. Perfect for flavored wheat beers!
Usage: 1/4 teaspoon per gallon of beer or wine
Condition: Brand new, sealed bag
Packaging: Shipped in padded envelope.