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Stabilisers & Preservatives

Stabilisers & Preservatives

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.

Beer Stabilizer

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Campden Tablets 50 pk

In Stock
Potassium Sorbate 25g

£1.99(was £2.50)
In Stock
Cream of Tartar Powder 50g

In Stock
Pectolase Powder 30g,90g,400g

from £1.75
In Stock
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Rohavin 28g

In Stock
Sodium Metabisulphite 100g or 500g

from £2.50
Available to order (online only)
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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