Potassium Sorbate (Sorbistat K)

Potassium Sorbate (Sorbistat K)

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Sorbistat K, Potassium Sorbate, ensures against renewed fermentation in wine when residual sugar is added post the initial ferment. Add at the rate of .5 to .75 grams per gallon (125-200ppm) in conjunction with .3 grams of meta-bisulphite (50ppm) per gallon. Use the higher end of the range (200 ppm) as the wine's pH approaches or exceeds 3.5 or when the alcohol conent of the wine is below 10%. Note: Will not stop an active fermentation. Potassium sorbate should not be used if the wine underwent an ML fermentation because sorbic acid (in the potassium sorbate) will react with lactic bacteria to produce a "geranium" smelling off-flavor.

A rough approximate of weight is 1 tsp = 2.3 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

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Need to hold cider w/ residual sugar.
Robert M on May 17, 2021
stop fermentation in hard seltzer
Skip C on Apr 20, 2021
Need to hold cider w/ residual sugar.
Robert M on May 17, 2021
Addictive when sweetening
Denise M on May 17, 2021
stop fermentation in hard seltzer
Skip C on Apr 20, 2021
to arrest yeast activity in cider
Kyle G on Apr 19, 2021
Need this to help back sweeten my mead.
Josh A on Mar 24, 2021
Quantity to use before going out of date
Harkness E on Mar 16, 2021
To mitigate any fermentation of bottled wine
Michael S on Feb 23, 2021
kyle a on Jan 29, 2021
Wine making
Andrew L on Jan 9, 2021
Removing sediment
Alanna M on Jan 1, 2021
stabilizing agent
Galexior on Dec 23, 2020
backup supply
Thomas R J on Dec 4, 2020
To stabilize sweet wine.
Matthew Griffin on Dec 2, 2020
Hard Seltzer
Scott E Balovich on Nov 24, 2020
Inhibit yeast after fermentation to back sweeten hard cider
Todd D on Nov 19, 2020
To halt fermentation so I can back sweeten
Hayden B on Nov 11, 2020
To stop mead fermentation
Steve C on Oct 20, 2020
Trying a cider for the first time
Robert G on Oct 13, 2020
stabilize mead
Jim E on Sep 25, 2020
for back sweetening
Raymond P on Sep 16, 2020
Stop ferment so when back sweeten it won’t restart ferment
scott on Sep 10, 2020
To stabilize mead for back sweetening.
Susan M on Sep 4, 2020
making mead
Jeffrey R on Sep 3, 2020
Price is some of the best arou d
W.M. V on Aug 3, 2020
Does a great job hibernating the yeast.
James R on Jul 29, 2020
Cody M on Jun 15, 2020
Wine stabilizer
Casey F on Jun 13, 2020
Back sweetening mead
Jonathan J on Jun 4, 2020
Use to stop fermentation
Emanuel P on Jun 3, 2020
To retard fermentation in bottled mead
Ronald J H on Jun 3, 2020
Mead brewing
Anna K on May 21, 2020
it is best to use if you have sweet wine
Philip P on Apr 10, 2020
to stop a fermentation
Edward B on Apr 9, 2020
Stabilize my wine
Blake R on Mar 12, 2020
It's potassium sorbate.
Scott L on Feb 15, 2020
To prevent bottle fermentation when back sweetening
Brad B on Jan 22, 2020
jeremiah g on Dec 23, 2019
For drinking
Joao E. L on Dec 18, 2019
mead making supplies
NH Sub vet on Nov 25, 2019
Price & package
Harkness E on Oct 10, 2019
Bryan C on Oct 10, 2019
Have some whites to sweeten
Thomas H on Sep 27, 2019
Making hard cider
Todd C on Sep 25, 2019
Great product to stabilize mead.
michael kamens on Sep 23, 2019
To back sweeten fruit wine at bottling.
Betty J W on Sep 21, 2019
I used this for when I am adding simple syrup to my wine to increase the sugar levels and reduce some acidty.
Andre M on Sep 12, 2019
Good price , good service
Todd Hilsmeier on Aug 28, 2019
Because I back sweeten slightly due to high acid grapes, and I do not want fermentation to blow corks.
Jeanne G on Jun 26, 2019
Only site that offered this quantity for this price.
Edward B on Jun 17, 2019
The 1lb bag ships later then this size.
Joseph D on May 15, 2019
Addictive when sweetening
Denise M on May 17, 2021
to arrest yeast activity in cider
Kyle G on Apr 19, 2021

4.5 / 5.0
2 Reviews
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1 Star
Rated 5 out of 5
Work great.
Need to keep this fresh. It is better to order new to keep it fresh.
July 9, 2020
over 3 years ago
Rated 4 out of 5
What is Postassium Sorbate ...
I found this helpful: The live yeast which is present at the addition of the sorbate & metabisulfite will react with the new addition of sugar, but will not be able to reproduce new yeast. Therefore, you can still have activity. Also, the cider, if fresh/not processed, can bring in it's own live wild yeast.
April 16, 2015