Potassium Sorbate

What Is Potassium Sorbate?

Potassium sorbate is a common wine stabilizer used to prevent renewed fermentation in bottled or sweetened wine. It's essential when backsweetening to avoid carbonation or pressure buildup in the bottle.

How to Use Potassium Sorbate

Use 1/2 teaspoon per gallon of wine or cider once fermentation is complete and the wine has cleared. This additive prevents surviving yeast cells from reproducing—ensuring long-term stability when sugar is present.

• Prevents refermentation in bottled wine
• Ideal for sweetened wines and ciders
• Works best when combined with potassium metabisulfite

Important Tips

Potassium sorbate does not stop active fermentation. Add it only after fermentation is fully complete and the wine has been racked. It inhibits yeast reproduction, not activity.

Common Questions

How much potassium sorbate per gallon of wine?

Use 1/2 tsp per gallon. This dosage is sufficient to stabilize most wines and ciders.

Do I need to add anything else?

Yes—always use potassium sorbate in conjunction with potassium metabisulfite to fully prevent refermentation after sweetening.