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What does a wine stabiliser do?
Wine stabiliser stops fermentation so that the remaining yeast does not ferment added or residual sugar after bottling and causes the bottles to explode. After stabilising, the suspended yeast dies off and lays down a thin layer of lees.
Is a wine stabiliser necessary?
Stabilising a wine is when you add a chemical to prevent fermentation from starting up again. What is this? Stabilising is crucial before back sweetening your wine, as enhancing your wine is likely to restart fermentation. Sugar feeds yeast. After all
What is a good wine stabiliser?
Add 1/4 teaspoon of potassium metabisulfite AND 3.75 teaspoons of potassium sorbate into the water; stir until fully dissolved. Both powders should dissolve into a pure, transparent liquid. Gently add this water/liquid into your five gallons of wine and stir gently for about a minute.
Stabiliser & preservatives for wine and beer are essential to produce quality and long levity to your home brew