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 approximately 1 level teaspoon 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.