Potassium sorbate, also called stabilizer, is used to prevent yeast cells from replicating and fermenting sugar. Useful for back sweetening wine, mead, cider, etc.

Add 1/2 tsp. per gallon when fermentation is complete, your honey, sugar, juice or whatever you are using to sweeten, and then bottle. We recommend waiting at least a week between adding the sorbate and the sugar and bottling.

This is a 1 oz container. We also sell potassium sorbatin in  and