Sodium Metabisulfite is a granulated powder that releases sulphur dioxide when dissolved in a liquid. It is added in small doses directly to fresh juices 24 hours before adding yeast. This is to destroy any wild moulds and bacteria that may have been on the fruit.
Sodium Metabisulfite is also used in stronger doses with water as an equipment sanitizer. You can use it to sanitize fermenting vessels, hydrometers, bottles, hoses or any other glass, metal, plastic or wood that comes into contact with your beer or wine. Each 1/16 teaspoon of Sodium Metabisulfite and will impart approximately 55 parts-per-million (p.p.m.) of sulphur dioxide (SO2) to each 4L of liquor. Each gram will impart 175 p.p.m. to each 4L of liquid.
Sodium Metabisulphite is a strong sterilising powder that once dissolved in cold water (where it forms sulphur dioxide gas) will inhibit the growth of mould and bacteria on all surfaces it comes into contact with. Used to sterilise brewing and winemaking equipment and beer and wine bottles.
This product sterilises (sanitises) but does not clean. Equipment should be clean prior to using this product. Dosage rate is 1 tablespoon per 5 litres of water. Allow the solution to touch all surfaces. This dilution rate is for sterilising of equipment only.
Note: Sodium metabisulphite is used in some instances as a preservative, however, you should follow food application laws exactly and obtain information regarding its use from food safety authorities.
Some people may be sensitive to the sulphur fumes from this product. Do not use in closed spaces.
It is recommended to wear gloves when handling a diluted solution.
TO PURIFY JUICE: Add one 1/16 teaspoon of Sodium Metabisulfite per each 4L of juice, or for every 4KG of crushed fruit. Pre-dissolve in a small amount of water before adding to the juice. Allow the juice to ventilate in an open container for 24 hours before adding yeast. For over-ripe and potentially mouldy fruits, double the dosage.
TO SANITIZE EQUIPMENT: All equipment should be cleaned with soapy water first. Dissolve 1 teaspoon of Sodium Bisulfite per each gallon of water. Also, add 1/2 teaspoon of Citric Acid. Sanitize fermentation vessels by putting in 2 to 3 inches of solution in the bottom of the vessel. Seal the vessel air-tight for 20 minutes to allow the fumes from the solution to permeate the inside walls. You can also put in the vessel other equipment such as hoses, hydrometer, air-locks, rubber stoppers to be sanitized at the same time.
AT BOTTLING TIME: Add 1/16 teaspoon per each 4L of beer or wine to preserve its colour and flavour. Pre-dissolve in a small amount of the wine first. Potassium Sorbate is also recommended at this time to eliminate re-fermentation. Bottle immediately after adding.
PACK SIZE: 500g Bag