Youngs Fermentation Stopper 30g Potassium Sorbate Wine Stabilizer is used for stabilising and preventing fermentation after bottling. To use, add 1 gram (1/2 tsp) per gallon of win; the Potassium Sorbate produces sorbic acid when added to wine. It serves two purposes. When active fermentation has ceased and the wine is racked for the final time after clearing, Potassium Sorbate will render any surviving yeast incapable of multiplying. Yeast living at that moment can continue fermenting any residual sugar into CO2 and alcohol, but when they die no new yeast will be present to cause future fermentation. It is primarily used with sweet wines, sparkling wines, and some hard ciders but may be added to table wines which exhibit difficulty in maintaining clarity after fining. To be sure that your wine cannot carry on fermenting after bottling, it needs to be stabilised, this can prevent bottles exploding. * Fermentation stopper. Wine Stabiliser * Stabilises wine before bottling * Prevents refermentation after bottling * Sufficient for 30 Gallons

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