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Potassium pyrosulphite
Adding the substance to must (before adding yeast) or to young wine prevents growth of wild yeast, bacteria and mould. After pouring an appropriate amount of crystalline powder (according to the package instruction), sulphur dioxide is formed, which will kill microorganisms. The substance is also used for equipment disinfection. Potassium pyrosulphite sterilises the must, without giving it a strange aftertaste (apart from a slightly increased acidity, which as rather beneficial). The solution remains sterile for 24 hours after adding the powder. After this time, you can add the prepared winemaking yeast, which will start fermentation almost immediately. Some winemakers do not use potassium pyrosulphite, but they wait 24 hours before adding yeast to the must. Owing to this, more flavour is released from the fruit in the tightly closed container.


Use of potassium pyrosulphite to stabilise must
Add potassium pyrosulphite mixed with a small amount of must after obtaining must from fruit in order to prevent the growth of wild yeast, bacteria and microorganisms, which can have an adverse effect on the wine taste. The dosage for must stabilisation ranges from 5 to 8 g/100 litres, depending on the fruit condition.


Stabilisation of young wine
Add 6-10 g of pyrosulphite per 100 litres of wine after the fermentation stops, usually after the first draw, if you want to prevent further fermentation. Such stabilisation will help you to obtain semi-sweet or semi-dry wine; otherwise, all the sugar will be transformed into alcohol, and the result will be strong wine.


Stabilisation of finished wine
Additional sulphurisation is recommended with light wines before bottle filling. This will stabilise the wine microbiologically and will preserve it additionally. The dosage should be 6-10 g of pyrosulphite per 100 litres of wine.


Equipment disinfection
This agent is highly suitable for disinfection of winemaking equipment. To this end, prepare a 2-3% aqueous solution, which means that 20-30 g of the substance should be dissolved in one litre of water. Use the prepared solution to disinfect most equipment used in home winemaking: balloons, bottles, corks, balloon stoppers, hoses for wine drawing. If you use a demijohn, pour into it a small amount of aqueous solution of potassium pyrosulphite, wash the inner walls with it thoroughly and leave the balloon closed for several minutes, letting the sulphur vapour exert its antibacterial effect.

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Monday 27th January 2020

This is not a poison, so I'm always using potassium meta.

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