VinClasse Fermentation Stopper (Potassium Sorbate) - 50g
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To be sure that your wine cannot carry on fermenting after bottling it needs to be stabilised. This can prevent the corks popping out or even the bottles exploding.
You may also want to use this to stop your wine fermenting before all the sugars have fully fermented out. this will result in a sweeter finished wine
Recommended use - 1g / ½ Teaspoon per gallon. Simply dissolve the suggested measure in a small warmed (gently microwaved is OK) cup of the wine and mix it into the main vessel stirring occasionally over three days prior to de-gassing and finally bottling