Potassium Metabisulfite: Product Spotlight
What is Potassium Metabisulfite?
Potassium Metabisulfite is an antioxidant and sanitizer, and has several uses in winemaking. After crushing and de-stemming, it is used to help kill off any spoilage bacteria and natural yeast that may be present on the grapes or equipment. It also helps to preserve wine, specifically protecting it against oxidization.
Throughout the entire winemaking process, it’s important to measure your SO2 levels and adjust as needed to improve and lengthen the preservation of your wine. The exact amount needed to be effective is entirely determined by the pH of the wine. Also, free SO2 levels fall faster in a wooden barrel versus in glass or stainless steel tanks, so make sure you manage your SO2 levels very closely.
How do I use it?
If you are adding Potassium Metabisulfite to your must, the proper amount is ¼ teaspoon per 5 gallons of must. If you are making an SO2 sanitizing solution, add 8 teaspoons for every 1 gallon of water. Place into a spray bottle for quick and easy use. After cleaning your equipment and again before use, spray the solution generously and shake off/let any extra solution drip dry.
Potassium Metabisulfite has a shelf life of about one year if you are using it to add to your wine. If you have some that is over a year old, no worries! It still functions as a sanitizer, just make sure you separate and label each to avoid any mix ups.
Where can I get it?
You can find and purchase Potassium Metabisulfite here. Need assistance in using SO2, whether adding to your wine or sanitizing your equipment? Give us a call at (877) 812 – 1137 to speak with a sales associate who can help you!
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B-Brite: Product Spotlight
What is B-Brite?
B-Brite is an eco-friendly cleaner that uses sodium percarbonate and sodium carbonate to remove stains and fermentation residues. It contains no chlorine, which can be dangerous around wine. If chlorine comes in contact with your wine or winemaking equipment, it can result in “cork taint.”
It is not a sanitizer or disinfectant, so you’ll still need some SO2 handy to sanitize your equipment afterwards. B-Brite does have moderate anti-microbial properties, however, that can be beneficial in fermentation settings. It is safe to use on all materials and equipment.
How do I use it?
First, dissolve one Tablespoon per 1 gallon of warm water. Second, wash your equipment with the solution. Lastly, rinse with clear, cold water. For descaling of significant mineral buildup, a 20-30 minute soak in B-Brite solution might be required.
Where can I get it?
You can find and purchase it here. We carry it in multiple sizes ranging from 8oz to 5lbs. If you need assistance in cleaning your winemaking equipment, check out our Free Cleaning and Sanitizing video (here), or give us a call at (877) 812 – 1137 and a sales associate will be here to help you find what you need.
The Winemaker’s Think Tank: Vol 4 – What is the best way to sanitize my equipment?
What’s the Winemaker’s Think Tank?
Every Thursday we will post about a few frequently asked questions that our winemaker has answered. If you have a winemaking question you would like to have answered, please email us at support@juicegrape.com and we will try to get into next week’s post. Cheers! 🙂
What is the best way to sanitize my equipment?
It is important to differentiate between cleaning, sanitizing, and sterilizing. Cleaning is removing any dirt, grape debris, or build-up from your equipment. Sterilizing is the process via heat or chemicals of eliminating all micro-organisms, which is nearly impossible in a home winemaking environment. Sanitizing is the goal for home winemakers. Sanitizing is the removal of harmful micro-organisms from the winemaking equipment. This will give the winemaker the healthiest environment possible for their wine. One of the most chemically and cost effective ways to sanitize winemaking equipment is by using potassium metabisulfite. Potassium metabisulfite works best in an acidic environment. To create a strong sanitizing solution, mix 2 tbsp. of citric acid and 1 tbsp. of potassium metabisulfite with 5 gallons of warm water. Mix all of these in a 6 gallon pail. You can now use this solution to sanitize all of your equipment. Submerge or rinse all of the equipment in this solution. This solution will sanitize the equipment of any harmful bacteria that could spoil the wine. Any tool, vessel, or hose that touches the wine should be rinsed thoroughly with the solution to prohibit contamination.
Also, check out our Youtube Video where our Bootcamp Professor Frank Renalid weighs in on sanitation
We hope this information helps with your winemaking. If you have any follow up questions or winemaking questions in general, please email us at support@juicegrape.com.
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