POTASSIUM METABISULFITE 4oz META FRESH PURE POTENT w/ FREE CAMPDEN TABLET SCOOP

$3.00

Potassium Metabisulfite (META) is THE most important chemical you need for home winemaking.  It is called for in all modern wine recipes.  If you only have one wine chemical on your shelf this needs to be it.  It is so inexpensive and works so well there is no reason not to use it.  When you start using Meta you will stop losing batches to spoilage or vinegar.  Your wine will not brown and it will remain tart and fresh.  When you look on the label of a commercial wine and see “contains sulfites” this is the stuff.

52 in stock

Description

In the initial dosage it sanitizes your must in preparation for pitching yeast 24 hours later.  Subsequent dosages preserve the wine and prevent bacterial infection.

This is a factory packed 4oz jar of Potassium Metabisulfite with a free Campden tablet scoop.  Our Meta is fresh and pure and factory packed by Crosby & Baker (BSG Handcraft).  Many small vendors are re-bagging and for this particular chemical that is not a good idea.  Meta is extremely hydroscopic and will absorb moisture quickly. As it absorbs the moisture the S02 is given off as a gas and potency is lost.  Unless you are purchasing very small quantities your meta will lose potency before you can get it all used, and this could cause a winemaking disaster resulting in loss of a batch.

DOSAGE: One little red scoop per gallon of juice, must, or 5-8 lbs of fruit. Each level scoop of Potassium Metabisulfite will impart approximately 60 parts per million (PPM) of free sulfur dioxide (SO2) to each gallon of wine. Your exact results will be dependent upon ph, chlorine content of any water used, and the freshness of your Potassium Metabisulfite. Dosage can never be exact but in the ballpark is close enough. Commercial wineries bottle with up to 300 ppm in their wine. You need to shoot for 80-100 ppm. Sulfite testing kits are available if you feel you need a more precise measurement or would like to work with and learn about the differences between free, bound, and total SO2.

Potassium metabisulfite (META) is added to wine 24 hours before pitching yeast to inhibit bacteria and wild yeast growth. It gives your yeast a ‘clean slate’ head start fermenting your juice by wiping out or at least knocking back most any competing organisms present. Your yeast is able to ferment out the sugar without competition and when complete the alcohol present will further protect the wine.

Meta is also added at the final racking before bottling to slow oxidation. If the dose is too high it may leave an unpleasant aftertaste or smell. Too much and you get a ‘match head’ smell, too little and the wine will not keep well. 300 ppm would usually be the upper limit for commercial wineries, but at home you should try and stay below about half that.

USAGE: For wine additive 1/16 teaspoon (one scoop) of powder per gallon of wine provides ~60 ppm SO2. A little bit goes a long way, so be careful! We suggest you use 1/16 teaspoon (one scoop) per gallon of must initially 24 hours before pitching yeast, 1/16 (one scoop) when transferring from primary to secondary, and 1/16 (one scoop) every other racking after that. To dose your wine at racking, clean and sanitize your carboy, put one scoop in the bottom (along with any other additions), and rack on top of it.

A FREE RED CAMPDEN TABLET SCOOP WITH EVERY ORDER!

One Campden tablet is the standard measured dosage for pot meta. Our little red scoop allows you to use the inexpensive powder without the bother of crushing up tablets and trying to get them to dissolve.

This chemical is also used in a water solution as a rinse to sanitize equipment. Use 1 table spoon per gallon or place 1/2 teaspoon in a spray bottle, fill with water and mix well. Mist your equipment after you have cleaned and rinsed it. Allow a few minutes to work. Equipment can be rinsed and used immediately or allowed to dry and placed into storage.

Potassium Metabisulfite (K2S2O5) or usually called ‘meta’ ‘pot meta’ or ‘sulfite’ is a white finely grained potassium based powder that releases sulfur dioxide gas (SO2) when dissolved into liquids.

Potassium Metabisulfite is added to wine to slow down oxidation and inhibit bacterial and wild yeast growth. It is added directly to fresh wine juices or must 24 hours before pitching the yeast. Potassium Metabisulfite and Sodium Metabisulfite are essentially interchangeable in winemaking, but Sodium Metabisulfite is salt based and is no longer used by commercial wineries due to a worldwide governmental mandate to reduce salt intake in the diet.

Potassium Metabisulfite is also used in water as an equipment sanitizer. Use Potassium Metabisulfite to sanitize your primary, secondary, bottles, corks, racking tube, airlocks, caps, hoses, filters, pumps, fittings and barrels. Sulfites perform the same sterilizing function as bleach but will not ruin your clothing if you accidentally splash or spill. Mix 1/4 tsp in 8oz water. May be put in a spray bottle for direct misting pre-cleaned equipment. Load your bucket up with items to be sanitized and give it three sqirts of mist. Cover and leave for 20mins.

Potassium Metabisulfite is an IRRITANT. Avoid breathing the dust or fumes and keep away from eyes. In case of exposure flush with water and seek medical attention.

EVERY ORDER GETS A FREE RED CAMPDEN TABLET SCOOP A $1 VALUE

Additional information

Weight4 oz
Dimensions4 × 2 × 2 in

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