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Recommended usage rate to inhibit yeast activity:
How to use:
Stir well into the racked wine before bottling. SO2 levels should be on the high side (40-50 ppm) to help retard continued activity from the yeast. It is important to understand that the sorbate will inactivate but not kill the yeast. Removal of the yeast by means of fining, racking, and/or sterile filtration are all highly recommend to improve the bottle stability of a sweet wine. Note that malolactic bacteria activity in the presence of the sorbic acid (from the sorbate) will result in an offensive fermentation aroma usually described as "geranium-like". Thus, it is important that malolactic fermentation has been completed or inhibited at bottling time.
The Beverage People Warehouse, Santa Rosa.
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All our supplies are guaranteed for one year. Request for refunds occurring more than 30 days after the date of purchase on non-defective goods may be granted as a store credit if the goods are returned in their original condition. Yeast is perishable and should be refrigerated on arrival. No refunds are allowed on sales of living organisms such as yeast and bacteria.