Potassium Sorbate

A stabilizer that stops fermentation and prevents yeast from reproducing. It is crucial for back-sweetening beverages like wine, cider, and mead by stabilizing them after adding sugar, which would otherwise cause unwanted re-fermentation. For best results, it is used with Campden tablets to inhibit yeast activity and ensure the final product remains stable and doesn't carbonate unexpectedly in the bottle.