• Fermentation Stopper ( Wine Stabiliser ) 25grm
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Fermentation Stopper (Wine Stabiliser) 25g

Fermentation Stopper (Wine Stabiliser) 25g

£2.99
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Fermentation Stopper (Wine Stabiliser) contains potassium sorbate, used in wine making to prevent refermentation after the wine has been sweetened or before bottling. It inhibits yeast from fermenting any residual or added sugars, ensuring the wine remains stable in the bottle.

Add ½ level teaspoon (about 1g) per 4.5 litres of wine. Always use alongside Campden Tablets for complete stabilisation before bottling. Use Wine Sweetener to add sweetness after stabilisation without risk of refermentation. Clear with Wine Finings before bottling.

Wine Stabiliser (Potassium Sorbate)
How to Use
Dose
½ tsp per gallon
about 1g - 5g per 23L
Use with
1 Campden per gallon
When
After fermentation

Used for: Stops a finished wine or cider re-fermenting in the bottle - essential if you sweeten before bottling.

When: Only after fermentation has completely finished (same hydrometer reading 2-3 days running) and the wine has been racked off its sediment.

Step by step
1Check fermentation has finished.
2Rack the wine off its sediment.
3Dissolve ½ teaspoon (about 1g) per gallon in a little warmed wine, adding 1 crushed Campden tablet per gallon at the same time.
4Stir into the batch, stirring now and then over about 3 days.
5Sweeten if you want to, then bottle.
Good to know: It won't stop an active fermentation. Always use with Campden tablets - on its own it can leave a geranium-like smell. Don't use in wines that have been through a malolactic ferment.
Frequently Asked Questions
How much do I use?

½ teaspoon (about 1g) per gallon, or about 5g per 23 litres - together with one Campden tablet per gallon.

Will it stop my wine fermenting right now?

No - it only prevents re-fermentation once fermentation has finished. Wait for steady hydrometer readings first.

Do I need Campden tablets as well?

Yes - always use it with Campden tablets to protect the wine and avoid a geranium-like off-smell.

Do I need it for dry wine?

Usually not - it's mainly for when you sweeten a wine before bottling.