Color:White Potassium Metabisulfite, (often referred to as "SO2", "sulfites" "meta", or "meta-bi") has several uses in winemaking. At the crush, sulfites are generally used to help control the spoilage bacteria and indigenous yeast that may already be present both on the fruit and in the winery (i.e. on the picking bins, processing equipment, tanks, tubing, etc.). The amount generally used is enough to inhibit most of the unwanted organisms but not enough to hinder a cultured yeast, which has a higher tolerance to sulfites than most of the indigenous organisms do. This inhibition effectively "wipes the slate clean" for the cultured yeast to step in and rapidly colonize the must so that it can effectively dominate the subsequent fermentation. In addition, sulfites also help to inhibit the enzymatic browning of both musts and finished wines so that all of their delicate complexities can be preserved. Later, during storage and in the bottle, sulfites at the proper levels will further protect a wine by continuing to inhibit spoilage organisms, as well as by scavenging oxygen. Note that the exact amount needed to effectively do the job is determined by the pH of the wine. In addition, it's important to keep in mind that free SO2 levels fall faster in wood cooperage than in glass or stainless, so if you are using a barrel you will most likely need to manage sulfite levels more closely. The most common form of Metabisulfite is as a powder which is fixed with potassium or sodium. 1/4 tsp of Potassium Metabisulfite adds 50 ppm to 5 gallons of must. Old Metabisulfite loses potency with time and should be replaced every year to assure that you are getting correct levels. You can use old Metabisulfite to make solutions for sanitizing equipment.
H**R
Gets rid of chloramines in my city water like magic!
I recently became obsessed with "fixing" my municipal water for use in my garden - which is treated with chloramines at nearly the maximum allowed. Chloramines won't "gass off" like chlorine, thus leaving out for a day+ isn't going to help the situation. Living in drought-like conditions year-round makes you pretty dependant on city water, which is s huge bummer when you are trying to encourage beneficial bacteria and fungi for your plants - esp. if you are spending money on it. I didn't want my investment being destroyed by tap water (recently bought Mycorrhiza).All the answers I was getting when I sought advice was to buy expensive filters or R.O. systems...and come on, I'm a small backyard gardener. No one offered the simple chemistry neutralizer solutions of either Potassium Metabisulfite or Ascorbic acid (vitamin c) to the water - both ridiculously cheap and instantly effective. I bought a cheap pool/spa water test kit (liquid - better than strips) from home depot and satisfied my inner high school chem nerd self all over again.Test 1: regular tap water yielded a very evident pale yellow reaction showing the free and (2 mins later) total chlorine.Test 2: collected from my filled 30 gallon yard can with roughly 830 mg of Potassium Metabisulfite powder (good to have a milligram scale - but for those who don't, I figured out that it was 3 "pinches" from my mini measuring spoon set: New Star Foodservice 42924 Stainless Steel Measuring Spoons Set, Mini which comes to 3/16th of a flat teaspoon scoops...but really, having a milligram scale is very useful, i use mine all the time). Anyway, point is you need a very tiny amount to correct the water.Test 2 yielded a chlorine test of NADDA. It stayed clear!! Science!!! Amazing. I was so happy.Both Potassium Metabisulfite and ascorbic acid affect the water pH but only to a small degree and at least for my city water, which runs VERY alkaline, this actually corrects it to be a perfect neutral ideal 7.2 pH. Double win!Can't speak highly enough. The product is super affordable and easier than the tablet form having to crush up...but that flexibility puts the control in your hands to measure it out. Once you have a measuring spoon figured out, it's a simple process moving forward. For the purpose of garden water - do not follow whats written on the bag. From my research on beer brewing forum, here is the proper directions:"Metabisulfite (Campden Tablet) addition is effective for chlorine and chloramine removal. The tablets are either potassium metabisulfite or sodium metabisulfite. Both are effective in disinfectant removal. When sodium content is a concern, potassium metabisulfite may be preferred. Moderate potassium content in brewing water generally has less effect on brewing performance or taste. Adding these compounds at a rate of about 9 milligrams per liter (~35 milligrams per gallon or ~1 tablet per 20 gallons) or (~1 tablet per 75 liters) will dechlorinate typical municipal water and leave residual concentrations of about 3 ppm potassium or 2 ppm sodium (depending on the chemical used) and 8 ppm sulfate and 3 ppm chloride." - my measurement for 30 gallons is based on the tablet form being 550mg, 1.5 tablets worth, 825mg.I will update with photos of my water tests next time I make a batch - totally forgot to document.
V**A
Good wine & general preservative
It is used when making wine. Though you need to mind the amount - sensitive people can get headaches when wine has too much of the sulfites.This last time we got a lot of lemons from our lemon tree and wanted to preserve juice. Freezing etc. were considered, but our freezer has limited volume. So, we decided to use "wine technique", add trace amounts of sulfites, wash/disinfect everything in sulfites and put juice into resealable beer bottles. Worked excellent. No change in taste (freezing adds bitterness).
T**S
Excellent product and a decent price for the convenience
Tis what it is. I use this for sanitizing wine bottles and equipment for wine-making. I use at a rate of 8 teaspoons per gallon of water. For you newbies - this is NOT for cleaning, but for sanitizing. Your equipment must already be clean. This does emit fumes, so be careful about breathing it in - a full in-your-face release of the fumes kinda burns the eyes and lungs for a few minutes.To sanitize buckets and carboys. place several inches of the solution in the bucket, seal the lid, give it a good shake, and then allow it to sit (sealed) with the lid on for 30 minutes or longer to allow the fumes to build inside. Also note that your solution can be re-used! After sanitizing my large equipment at the start of a new batch, I usually pour the solution into 2 large mason jars to be used for small sanitizing jobs throughout the wine-making process.This is also the stuff you use to add to your wine at the end of the process to kill any remaining yeasts and keep wine for long-term (6 mo or longer) storage. Look up the amount you need for the amount of wine you are making. I don't want to guide your wrong and ruin your wine. : )
K**Y
Great price. A pound of this stuff is probably ...
Great price. A pound of this stuff is probably a 10 year supply for most amateur wine makers. We make a lot of wine...
B**L
Useful for storing wooden beer barrels.
I use this as one of the chemicals to keep my wooden beer barrels bacteria-free between batches. It works fine and is much safer than sulfur candles/wicks.
T**E
Good sulphur
When you need to sulfite something, this is the stuff. I usually by larger quantities, but this got here quick when I ran out and it was a fair price.
P**N
A little lumpy
The product I received had huge chunks in it that must be crushed in a mortar and pestle before use. It appears as it may have gotten moist at some point.
N**E
Five Stars
ZESTY! (seriously dont eat it... )but on another note it does sanitize things well
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