Potassium sorbate
From Dswiki
Potassium sorbate is a potassium salt version of sorbic acid, a polyunsaturated fat used to inhibit mold growth. Sorbic acid was first isolated from the oil of the unripened rowan berry (sorbapple or mountain ash berry).
Use
Helps prevent renewed fermentation in wine when used in conjuction with sulphites (sodium bisulphite or campden tablets). It will not stop a renewed fermentation, but can discourage one from starting. 1 oz. pack is enough for 5 gallons.
Once your sure your mead has finished fermenting, you can add some Potassium
Sorbate (trade name Sorbastat K) to it.
Some people feel that it is better to
let it sit in secondary for six or seven months after fermentation appears
to have stopped, and take a hydrometer reading every 30-60 days. When you get
the same reading 3 times in a row, you can be pretty sure that it is done.
Aliases
Sorbastat K.
