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Potassium metabisulphite is used to prevent the oxidation of juice/wine/beer, to kill wild yeasts on fruit and to stop a fermentation process.
It is added in small doses directly to fresh juices 24 hour before adding yeast. This is to destroy any wild molds and bacteria that may have been on the fruit. Potassium Bisulfite is also used in stronger doses with water as an equipment sanitizer.
You can use it to sanitize fermenting vessels, hydrometers, wine bottles, hoses or any other glass, metal, plastic or wood that comes into contact with your wine.
To sterilise must and juice: Add 1 g/10 l
Pre-dissolve in a small amount of water before adding to the juice. Allow the juice to ventilate in an open container for 24 yours before adding yeast. For over-ripe and potentially moldy fruits, double the dosage.
To sterilise equipment: 1-2 g/l of water (+ citric acid 0,5 g/l).
All equipment should be cleaned with soapy water first. Seal the vessel air-tight for 20 minutes to allow the fumes from the solution to permeate the inside walls. You can also put in the vessel other equipment such as hoses, hydrometer, air-locks, rubber stoppers to be sanitized at the same time.
To bottling wine: 1-2g/10L wine
Pre-dissolve in a small amount of the wine first. Potassium Sorbate is also recommended at this time to eliminate re-fermentation. Bottle immediately after adding.
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