Sorbistat K, Potassium Sorbate, ensures against renewed fermentation in wine when residual sugar is added post the initial ferment. Add at the rate of .5 to .75 grams per gallon (125-200ppm) in conjunction with .3 grams of meta-bisulphite (50ppm) per gallon.otassium sorbate should not be used if the wine underwent an ML fermentation because sorbic acid (in the potassium sorbate) will react with lactic bacteria to produce a geranium smelling off-flavor. A rough approximate of weight is 1 tsp = 2.3 grams.
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