On Tuesday, 22 October 1996 12:30:00 UTC+5:30, Ken Hoeg wrote:
> Can anyone tell me if Soduim Benzoate can be used in wine to stabilize
> it?
>
> How does it differ from Potassium Sorbate (which seems to be the
> preferred inhibitor)?
>
> I have Soduim Benzoate in tablet form - how many tablets per gallon is
> sufficent to inhibit the yeast?
>
> Thanks!
>
> Ken.