Potassium Sorbate dissolves completely to prevent yeast from fermenting. This product will not stop an active fermentation. It is typically used prior to bottling or in secondary to prevent re-fermentation and carbonation.
Sorbistat K (Potassium Sorbate) ensures against renewed fermentation in wine, cider, and other fermented beverages when residual sugar is added post-fermentation. Use .5 to .75 grams per gallon (125-200ppm) with 50ppm of metabisulfite.
Useful when back sweetening with fermentable sugars.