Fermentation Stopper (Potassium Sorbate - E202) - Wine Stabiliser - 30g - Harris

Fermentation Stopper (Potassium Sorbate) (E202) is a preservative and will kill yeast and bacteria.

Use as a stabiliser to stop the fermentation process. Adding just 1/2 teaspoon of Potassium Sorbate per 4.5 litres, will kill the yeast and prevent further fermentation.   It takes approx 48 hours for the process to fully complete and all yeast to be killed.

Fermentation stopper can be used in wine, mead and cider. It can be used in beer, but is not widely used in beer production.  Once the fermentation had been stopped, you can back sweeten without the fear of a secondary fermentation in the bottles.

Instructions:

Siphon the wine, mead, or cider off any sediment into a clean sterilised fermenting vessel.

Add 1 gram (1/2 tsp) per 4.5 litres to a glass of warm water and stir with a fork. Once dissolved add to the wine and swirl the wine to distribute evenly. Do not stir air into the wine. Cover / fit an airlock. Swirl the wine again in 24 hours and again 48 hours later.

At the same time, to aid the fermentation stopper, crush and add 1 crushed campden tablet per 4.5 litres.  After the 48 hours has passed, clear, filter and bottle as normal.

Store in a cool place. Irritant - Do not breath dust.