Potassium sorbate is a wine stabiliser used by home winemakers to prevent refermentation after fermentation has finished. Often called "wine stabiliser" or E202, it works by stopping any remaining yeast cells from reproducing — which means you can safely back-sweeten your wine before bottling without risk of exploding bottles or unwanted fizz. Brewco Potassium Sorbate comes in a resealable 30g pot, enough to treat around 20+ demijohns of wine.
How to use potassium sorbate in wine making
Add potassium sorbate once fermentation is completely finished and the wine has cleared, at a rate of 1g per 4.5 litres (1 gallon) — roughly half a level teaspoon per demijohn. Stir well to dissolve. For best results, add it together with one crushed Campden tablet per gallon: the sorbate prevents yeast reproducing while the Campden tablet protects against oxidation and bacteria. This is the standard stabilising combination used before sweetening any homemade wine, cider or mead.
Important: potassium sorbate doesn't kill yeast — it stops it multiplying. That's why it should never be added during an active fermentation (it won't stop it), and why it's not suitable for beer or any brew you intend to carbonate in the bottle, as it will prevent the priming sugar from working.
Frequently asked questions
What is potassium sorbate used for?
In home winemaking it's used to stabilise finished wine so it can be sweetened without refermenting in the bottle. More widely, it's one of the most common food-safe preservatives (E202), used to inhibit yeasts and moulds.
How much potassium sorbate per gallon of wine?
1g (about half a teaspoon) per 4.5 litres / 1 gallon, added after fermentation is complete, ideally alongside a crushed Campden tablet.
What's the difference between potassium sorbate and Campden tablets?
They do different jobs and work best together. Potassium sorbate stops yeast reproducing (preventing refermentation); Campden tablets (potassium metabisulphite) protect against oxidation and spoilage bacteria. Use both when stabilising a wine before back-sweetening.
Is potassium sorbate safe?
Yes — it's a widely used food-grade preservative (E202) that's considered safe at winemaking doses. It occurs naturally in some berries.
Pairs perfectly with Campden Tablets, Young's Wine Finings and everything in our wine making range.