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Potassium Sorbate used in wine to prevent yeast from fermenting and also used on dried meat as a mold inhibitor
Potassium sorbate is used to inhibit molds and yeasts in many foods such as wine, dried meats and baked goods. 2 Year Shelf Life. Gluten Free. Salt Free. Sugar Free.
Potassium Sorbate dissolves completely in wine to prevent yeast from fermenting. It is typically used prior to bottling to prevent carbonating your wine. Use 1/2 tsp. per gallon. This 6 oz. bag will make 130 - 1/2 teaspoons. Enough for 130 gallons of wine.
When used to preserve beef or deer jerky, lightly spray this mixture (dissolve 6 oz. bag of Potasium Sorbate in to 1 gallon of water) on jerky that you have just dried or smoked
6 Oz. Bag of Potassium Sorbate. Mix 6 oz. bag with 1 gallon of water to use as mold inhibitor on dried meats - great for homemade deer and beef jerky. Also works great as a preservative for homemade dog treats and homemade salves and lotion bars.

Description

Also known affectionately as "wine stabilizer", potassium sorbate produces sorbic acid when added to wine. It serves two purposes. When active fermentation has ceased and the wine is racked for the final time after clearing, potassium sorbate will render any surviving yeast incapable of multiplying. Yeast living at that moment can continue fermenting any residual sugar into CO2 and alcohol, but when they die no new yeast will be present to cause future fermentation. When a wine is sweetened before bottling, potassium sorbate is used to prevent refermentation when used in conjunction with sodium metabisulfite. It is primarily used with sweet wines, sparkling wines, and some hard ciders but may be added to table wines which exhibit difficulty in maintaining clarity after fining.