Sodium Metabisulfite – 100g
It’s a great sanitiser, and as all brewers know… sanitize, sanitize, sanitize!
Once dissolved in cold water (where it forms sulfur dioxide gas) will inhibit the growth of mould and bacteria on all surfaces it comes into contact with. Used to sterilize brewing and winemaking equipment and beer and wine bottles.
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 colour and delicate flavours of wine. Sodium sulfite solutions are also used to sanitise rinses for wine-making and beer brewing equipment.
It has identical functions to potassium metabisulfite. Potassium metabisulfite is usually preferred as an additive because it does not contribute any dietary sodium, but sodium metabisulfite is more popular as a sanitizing rinse.
Dosage varies when used to kill wild bacteria in must, halt fermentation, or preserve finished wines against oxidation. The addition of ¼ teaspoon of sodium metabisulfite to 20 litres contributes approximately 50 ppm of free SO2.
To make a sanitizing rinse for equipment, dissolve 8 teaspoons of sodium metabisulfite into 3.5 litres 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.
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