POTASSIUM SORBATE
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Potassium Sorbate
Used to stop fermentation or to prevent re-fermenting in sweet wines. It should always be used together with a Campden tablet.
POTASSIUM SORBATE (E202): An antifungal and antibacterial preservative that can be used as a wine stabilizer, it has no known adverse effects.
Adding potassium sorbate to the mead when you are bottling will help preserve the color and flavor for a long period of time.[4]
Letting your mead get too hot or cold during the fermentation process can stop the fermenting or spoil your mead.
[edit] Potassium sorbate A wine stabilizer and preservative.
[edit] Prädikat A wine designation for high-quality Germany and Austria based on grape ripeness and must weight of their grapes.
Potassium Sorbate: Also known as "Sorbistat K" and affectionately as "wine stabilizer," potassium sorbate produces sorbic acid when added to wine. It serves two purposes.
 See also: Grape, Wine, Fermentation, Yeast, Sweet
  
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