Have 6 gallons of local grape wine I want to sorbate but have never
monkeyed with this stuff before. Potassium Sorbate, bottle says 1/2
tsp/gal. Is this the normal amount to use or has expierience taught
anyone otherwise? Will it affect taste? Basically this wine is at 6
months of secondary & is still working slightly & I want to kill the
yeast for bottling. Thanks in advance.