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Stabilizer Potassium Metabisulfite SpiritFerm 10g (E224 - K₂S₂O₅)

A widely used agent in winemaking for disinfecting and stabilizing wines and musts.

Must stabilization (in cases where the fruit needs to wait several hours before fermentation): 1g per 3-5L of must.

Wine stabilization: 1g per 10L of wine.

Disinfection: 10g per 2L of water for rinsing or soaking winemaking or brewing equipment.

To make your own wine, besides wine yeast, you also need a wine nutrient that facilitates fermentation and supports the development of noble wine yeast. It is also worth getting a wine clarifying agent right away, as well as potassium metabisulfite or a fermentation stopper to stop the wine fermentation and destroy the yeast.

Potassium metabisulfite is an effective preservative that helps maintain the wine's color, taste, and aroma. It inhibits unwanted microorganisms and acts as an antioxidant, protecting the wine from oxidation. Using the correct amount is important to ensure wine quality without creating undesirable flavors.

Keywords: potassium metabisulfite, wine stabilizer, preservative, disinfectant, winemaking, fermentation stopping, antioxidant, wine preservation, homemade wine, yeast inhibition