Potassium Metabisulfite is the most widely used winemaking agent. It effectively kills wild yeast and bacteria. The condition of your grapes and pH levels may vary the amount needed. This agent helps to clear the way for your yeast, better allowing it to do its job. Sulfites also aid in inhibiting enzymatic browning in white wines, and improves the flavor when used correctly. Metabisulfite does lose potency over time, so you should replace your supply at least annually. If you have some old metabisulfite, it can be used for sanitizing purposes. 1/4 teaspoon per 5 gallons, which yields 50 ppm.
- THE MOST ESSENTIAL WINEMAKING ADDITIVE
- KILLS UNWANTED MICROFLORA
- PRODUCT APPROVED FOR WINEMAKING
- REMOVES CHLORINE AND CHLORAMINE FROM WATER
NOTE: Some recipes may call for SODIUM (salt) metabisulfite. This is essentially the same. The issue of POTASSIUM vs SODIUM metabisulfite: Both POTASSIUM and SODIUM are inactive ingredients used as a carrier for the suphites. Most world governments have determined that you most likely already have enough salt in your diet to harden your arteries so the POTASSIUM base we sell is recommended.