Potassium Sorbate 1.5oz Wine Making Mead Fermentation Stabilizer

Description

In a traditional honey mead, as in beer or wine, the pH drops during fermentation. Fermentation can quickly drop the pH to a level below which the yeast are inhibited (Below a pH of 3.2, most wine yeasts start to struggle). In order to support a healthy fermentation your must should have at least 300 ppm potassium. Although you could supplement the must with potassium by adding any potassium salt and separately adjust the pH with calcium carbonate or sodium bicarbonate; you can kill two birds with one stone by adding potassium carbonate (K2CO3). 3.4 grams per gallon will effectively reduce acidity by 0.1%. You do not want to reduce the acidity by more than 0.3 - 0.4