⚖️ Potassium Sorbate for Home Brewing

Potassium sorbate is a key stabilising agent used by home brewers to prevent unwanted secondary fermentation in wine, cider, beer, mead, and other fermented beverages. When used correctly, it ensures that your finished product remains consistent, safe, and ready to bottle without producing excess gas or sediment.

🧪 What is Potassium Sorbate?

Potassium sorbate is a chemical preservative that inhibits yeast and mould activity. Unlike Campden tablets, which kill microbes, potassium sorbate prevents residual yeast from reproducing. This makes it ideal for stabilising beverages after primary fermentation has slowed or stopped.

It’s commonly sold as a powder or granules and is easy to dissolve directly in water before addition to your brew.

🔄 Why Use Potassium Sorbate?

Potassium sorbate serves several important functions in home brewing:

Prevent secondary fermentation – Stops leftover yeast from producing carbon dioxide in bottles, which can lead to over-carbonation or bottle explosions.
Maintain clarity and flavour – By preventing further yeast activity, your beverage stays clear and tastes as intended.
Combine with sulphites – Often used alongside Campden tablets to stabilise juice or wine before bottling.

Using potassium sorbate correctly ensures a safe, shelf-stable product, particularly for still wines and ciders.

⚖️ How to Use Potassium Sorbate

Proper usage is crucial for effectiveness:

Dosage: Generally, 1 teaspoon (approx. 5 grams) per gallon (~4.5 L) of liquid. Always follow manufacturer instructions.
Dissolving: Dissolve in a small amount of water before adding to your batch to ensure even distribution.
Timing: Add potassium sorbate after primary fermentation is complete and usually after using Campden tablets. This prevents active yeast from reproducing during bottling.

Avoid adding potassium sorbate too early, as it will not stop an active fermentation and may cause off-flavours.

🛡 Safety Considerations

Potassium sorbate is generally safe in recommended amounts, but always handle with care and avoid inhaling the powder.
Store in a cool, dry, airtight container to maintain potency.
Keep out of reach of children and pets.

💡 Practical Tips for Beginners

Combine with Campden tablets: Add Campden first to neutralise wild yeast, then potassium sorbate to stabilise the batch.
Stir thoroughly: Ensure the solution is evenly distributed to prevent spots where yeast could remain active.
Bottling: Use stabilised batches for bottling still wines and ciders, avoiding bottle explosions.
Label: Clearly mark batches that have been stabilised to avoid confusion with active fermentations.

🛒 Recommended Potassium Sorbate Products

Potassium sorbate is an inexpensive, easy-to-use stabiliser that should be part of every home brewer’s toolkit. Whether making small batches or large volumes, having potassium sorbate on hand ensures your beverages remain stable and consistent.

👉 Browse a wide selection of potassium sorbate for home brewing on Amazon here: Shop Potassium Sorbate on Amazon

🍷 Beginner Alcohol Brewing Equipment

This post is part of a comprehensive guide to home wine, cider, beer, and mead equipment. It covers one specific topic, but there are many other essential tools and additives you may need to create successful, clear, and tasty brews. For a full overview, visit our Wine & Brewing Equipment Page.

Here’s a quick list of all the posts in this series: