Sorbistat K (Potassium Sorbate) - 1 oz.

Sorbistat K (Potassium Sorbate) - 1 oz.
Use .5 to .75 grams per gallon (125-200ppm) with 50ppm of metabisulfite to retard fermentation at bottling.

Backsweetening your wine

  • Make sure the wine has been racked and aged properly after fermentation is complete.
  • Add Sorbistat K to the wine using the recommended dosage.  You can mix it with some warm water and run the solution through a coffee filter to avoid the "geranium" flavor/aroma before you add it to the wine.
  • After 4-5 days, use a fining agent such as bentonite or sparkalloid according to their instructions. 
  • Rack (siphon) the wine to another container and add sulfite.
  • Sterile filtration is also highly recommended.
  • Backsweeten as desired and it's ready to be bottled.