Uses: Potassium Sorbate (AKA Sorbic Acid) prevents fermentation in sweetened or blended wines. Also inhibits reproduction of mold and yeast. Do not add until all fermentation is finished.
Directions: Dissolve 1/4 gram of sorbate per L of wine (1 gram per imperial gallon) to be treated in cool water and then stir thoroughly. 5.75 grams per 23 L or 2 tsp per 23 L.