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  • Potassium sorbate (100g)

General Description


A packet of white or off-white, cylindrical flakes.

Potassium sorbate is commonly used to prevent fermentations from starting or renewing. Potassium Sorbate does this by preventing yeast cells from reproducing, allowing the current generation of cells to die off completely when fermentation activity ceases.








It is recommended to use anything from 0.5 – 0.75 grams potassium sorbate per 3.5L of product to effectively stop the reproduction of yeast cells.

It is highly recommended to use in tandem with 0.3 – 0.5g of either potassium metabisulfite or sodium metabisulfite to completely kill off the yeast and stop the fermentation process in its tracks. (All these ratios are per 3.5L of product).


Once these chemicals have been added, mix them into the fermentation vessel well and leave for 24 hours to allow the yeast cells to be completely killed off before proceeding.




Once a fermentation has been stopped with Potassium Sorbate and one of the Metabisulfites it may be extremely difficult or impossible to restart the fermentation if you were hoping to do so at a later time.


These products are considered food safe and should have no negative effects on the taste, smell or other characteristics of your products when introduced in the recommended ratios.

These products should also have no ill effect on you, the consumer provided these same ratios are followed and provided you have no known allergies to any of these products.




Keep packet sealed and in a cool, dry place.

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Potassium sorbate (100g)

  • Product Code: wine treatment
  • Availability: Out Of Stock
  • R30.25

  • Ex Tax: R26.30