Stabilizer (100g)

 

Use stabilizer to stop a fermentation. We use it once our wines have reached our planned specific gravity (typically less than 1000 s.g.). We package it on site, and it is made up of 80% potassium metabisulphite and 20% ascorbic acid. 

 

Usage: 

- 1 tsp/22L of freshly racked wine.