Sanitizer available in powdered form, Potassium Metabisulfite acts as a wine preservative, preventing microbial and oxidation spoilage in musts. Prior to adding Potassium Sulfite to musts, measuring the amount of Free SO2 is highly recommended. Dissolve required amount in warm water before gently stirring into the wine or must.
Due to dietary needs, some winemakers avoid utilizing Sodium Metabisulfite and substitute Potassium Metabisulfite instead.
To kill wild yeast, add 1/4 tsp per 6 gallons of must. To create a sanitizer, add 2 oz per gallon of water.
The sterilant and preservative is used to sterilize fruit and must prior to fermentation and as a preservative during various steps in the wine or cider making process, including racking and bottling operations.
To learn the proper dosing methods for using Sodium or Potassium Metabisulfite throughout the wine production process, Brew and Grow recommends reading Daniel Pambianchi, Techniques in Home Wine Making. Comprehensive and accessible, the author offers tips and tricks for producing fine finished wines from the beginning to the conclusion of the process.
Certain municipalities disinfect water supplies by add chloramines or chlorine. Both water decontaminants can produce off flavors in wine, mead or cider. The disinfectants prove especially problematic in beer brewing by interacting with malt phenols in the brewing process and creating unfavorable Phenolics in the finished beer.
Sodium and/or Potassium Metabisulfite can be employed to reduce both disinfecting compounds to insignificant levels.
To reduce the effects of Chlorine or Chloramine with powdered Potassium or Sodium Metabisulfite, weigh out ½ gram of each to neutralize the disinfecting compounds in 20 – gallons of water. The same amount in 5 – gallons will not produce off flavors and will be as effective.