Used as a sanitizer for equipment or as an antioxidant and bactericide in wine. As a sanitizer for your equipment, use 2 ounces per gallon of water. As an antioxidant/bactericide for your wines, 1/8 - 1/4 tsp. per gallon of wine. Superior in many ways to Sodium Metabisulphite. Air exposure begins to reduce the potency of this chemical immediately. Sulphite levels can be tested with our Titrets test kits.
POTASSIUM METABISULPHITE - 10#
Potassium Metabisulfite is a common additive used to preserve and stabilize wines, ciders, and occasionally beers. When added to wine or must, it forms sulfur dioxide gas (SO2). This prevents most wild microorganisms from growing and acts as a potent antioxidant, protecting both the color and delicate flavors of wine. Potassium Metabisulfite solutions are also used as sanitizing rinses for winemaking equipment. Recommended Usage: Dosage varies when used to kill wild bacteria in must, halt fermentation, or preserve finished wines against oxidation. The addition of 1/4 teaspoon of potassium metabisulfite to 5 gallons contributes approximately 50 ppm of free SO2. To make a sanitizing rinse for equipment, dissolve 8 teaspoons of potassium metabisulfite into 1 gallon of water. High concentrations of sulfur dioxide gas are irritating and toxic, so use in a well ventilated area. After applying the solution to your equipment, the items must be rinsed with clean, cold water.