Stabilizer, used after fermentation but before bottling, that inhibits yeast reproduction. Recommended to be used with Potassium Metabisulfite (Campden Tablets) to fully stabilize a wine before sweetening and bottling. Stabilizing prevents re-fermentation inside the bottled wine which can produce sparkling wine (at best) or worst case senario – popped corks or exploding wine bottles. Stabilizing is critical if you plan to sweeten your wine.
Usage is 1/2 teaspoon per gallon.
There are approximately 13 teaspoons per ounce.
Available in 1 oz, 8 oz & 1 lb sizes, packaged in a re-sealable zip bag.