Additive - Potassium Sorbate

Potassium Sorbate is the potassium salt of sorbic acid, an organic acid that has been used extensively as a fungi-static agent for foods. Potassium Sorbate is used to inhibit molds, yeasts, and fungi in many foods, such as jerky, cheese, beer, wine, and baked goods. It inhibits the growth of microorganisms in food, which increases product shelf life and is a commonly used as a food and beverage preservative. Add to wine, beer, jerky, salsas, tomato sauces, etc.

• Wine & Beer - Potassium Sorbate is commonly used in wine making after the fermentation process is complete. It prevents yeasts & molds from reproducing, which helps prevent the wine from spoiling - Use 1/2 teaspoon per gallon to stabilize wine & beer

• Meat  - Potassium Sorbate is commonly used in meat dry curing to inhibit surface mold & yeast growth. On sausages dissolve in water & apply by soaking casings in solution prior to stuffing - 1 oz. to 40 oz. water