Potassium Sorbate - Stabilizer for Backsweetening

Mead or wine made with our DIY kits will often finish semi-dry (meaning there's not a ton of residual sweetness in the finished product). Try back sweetening, a technique that uses Potassium Sorbate for brewing mead that's sweeter. After fermentation is complete, Potassium Sorbate (a yeast growth inhibitor) & Potassium Metabisulfite (sterilant) is added to the carboy. Together, they stabilize the beverage so you can then add sweeteners like honey, maple syrup or fruit concentrates to the carboy. Potassium Sorbate prevents the yeast from re-fermenting in the presence of added sugars - so the sweetness remains in the finished product instead of being converted into alcohol! Potassium Sorbate is used in combination with a Campden Tablet (Sodium Metabisulfite) or Potassium Metabisulfite. Potassium Sorbate doesn't kill yeast, but it does prevent yeast cells from multiplying and continuing to ferment. It can't stop an active fermentation that's already in progress, but it can prevent fe