Chemical used to inhibit yeast fermentation cycle/refermentation in bottles of off-dry wines. Can be used either near end of fermentation and/or prior to bottling. Average dosage is 1/2 teaspoon per gallon of wine, but the higher the alcohol, the lower the amount required. Requires proper levels of free So2 for sorbate stability. Please refer to online tables for proper dosage. Kosher product.
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