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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.

Community Q&A

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Why did you choose this?
MoreFlavor Store
mead making supplies
Mark F on Nov 25, 2019
Bryan C on Oct 10, 2019
mead making supplies
Mark F on Nov 25, 2019
Price & package
Catherine C 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
A must for sweet wine to keep from refermenting in the bottle.
Susan V on May 10, 2019
Excellent stabilizer
Gregory a m on Jan 7, 2019
Pete B on Jan 3, 2019
Russell W on Dec 31, 2018
Lee R on Nov 27, 2018
For hard cider
scott s on Nov 17, 2018
making cider
michelle c on Oct 22, 2018
apple cider
kelly m on Oct 17, 2018
white wine stabilization
Michael H on Sep 11, 2018
To stop fermentation so I can back-sweeten a cider.
Bryan M on Aug 31, 2018
For finishing mead
Catherine J on Jun 12, 2018
to use when backsweetening wine
Chris M on May 25, 2018
For making cider
Kevin J on May 16, 2018
Hard cider
Ralph W on May 11, 2018
So I can backsweeten cider
matthew g on Apr 24, 2018
Making a mead from scratch and I need this for secondary.
John L on Apr 24, 2018
JESSE R on Mar 16, 2018
To aid in halting fermentation to backsweeten cider
Matthew M on Feb 22, 2018
The size is perfect and we don't have to reorder many times
Andrew F on Feb 15, 2018
Good product, good price.
Robert C on Feb 12, 2018
Stop fermentation
Tom S on Jan 25, 2018
To stabilize the must after fermentation.
James P on Jan 15, 2018
Price & package
Catherine C E on Oct 10, 2019
Have some whites to sweeten
Thomas H on Sep 27, 2019

3.5 / 5.0
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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
Not quite what I was hoping for
I made a mead for my wife and after the fermentation was done (2 weeks with no gravity change, then another month for good measure) I added the recommended levels of this in conjunction with what I believe were the proper levels of Potassium Metabisulfite. I then split the batch and bottled half of the mead straight up and added apple cider in the other half of the bottles. I was under the impression that this would prevent any residual yeast from going after the new sugars I added post fermentation. The plain mead bottles taste just the same months later but the yeast went to town on the cyzer bottles so they aren't as sweet as I wanted. It could be I got some measurements wrong but I'm fairly certain I did it right. Perhaps I'm misunderstanding what these chemicals together were supposed to do. Either way adding this and the Potassium Metabisulfite didn't prevent another fermentation with added sugars as I was hoping.
May 16, 2013
Response from MoreFlavor
If the product hadn't have worked / prevented further fermentation, don't you think the bottles you added the cider to would have exploded?
December 22, 2017
Dennis M
Response from MoreFlavor
From reading the post it sounds like they did sparkle up. I have had wine unintentionally sparkle without exploding the bottles. It really just depends on the quality of bottle, cork, storage conditions and just exactly how much sugars were available to the active yeast cells.
December 22, 2017
Bob P
Response from MoreFlavor
I find every time we use a product from a tree; maple syrup, juice, fruit ... we get a lot of sparkle and many exploded bottles. The only time I did not have this happen is when we used the Potassium Metabisulfite and the Potassium Sorbate. Am trying to cold crash with many rackings to alleviate this issue. I don't use any sulfites or nitrates in my diet because of arthritis.
December 22, 2017