DetailsPotassium Metabisulfite is a 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.
- Details & Instructions
Gravity Level Medium
4.9 / 5.014 ReviewsDecember 31, 2018Purchased
1 month agoIt will turn your browning guacamole dip bright green with just a pinch too !!December 1, 2018Purchased
2 months agoNo expiration dateSulfites are unstable with a short shelf life. There is no expiration date on this package, so how can i know whether it is at full potency? This makes it very difficult to get accurate levels in the must. These packages need an expiration date.November 12, 2018Purchased
3 months agoMetabisulfiteI follow the instructions on how much to use and everything turns out greatDecember 5, 2016Purchased
over 3 years agoKilled itDid it's job and completely stopped fermentation. Couldn't ask for more!October 14, 2013Must have for agingUsed this for aging my wine kit from Midwest. The instructions say to use if you intend to store your wine for extended periods of time (most reds). Purchased the 1 lb bag because it is much cheaper per gram then the smaller bottle.July 23, 2013Great sanitizerAs other reviewers mentioned, this works as a great sanitizer. A gallon can be mixed up and stored up to 6 months. Most books I've read also suggest adding some with each wine racking. The potassium version is preferred over the sodium version as well. The cost difference is not significant at all.June 25, 2013Cheap and Easy Wine SanitizerI use this on everything that touches the must from primary ferment all the way to bottling. Cheap and easy to use.April 10, 2013Does Its JobThe potassium metabisulfite was used in my winemaking to help kill wild bacteria/yeast so that the wine wouldn't go over the fermentation level wanted. I am sure to replace my supply once a year as I have noticed that over time it seems to really clump up and have read it becomes less effective.March 11, 2013
- Customer Q&A
Browse 3 questions Browse 3 questions and 8 answersI have overdosed my juice by ten times. will it be ok by waiting a week for the sulfite ti dissapate?BEST ANSWER: It will take more than a week. If, by "juice", you mean finished wine, you might be okay by bulk aging for a year. You might also consider aerating it periodically to gas off, but you have to be careful not to overdo it, lest you oxygenate the must.
If you mean actual "juice" that has yet to be fermented, I really don't know. You can try pitching yeast into a quart of sugar-water (plus nutrients), then add 1/4 cup of your sulphited must into that after a few hours. The next day, try another 1/4 cup. Gradually add the juice over a period of time and only a little at a time, and see how it goes. I've done this before with success, but not with that much sulphite.The picture shows 1/4 tsp per 6 gallons, in the description it says per 5 gallons.... Which one is it?BEST ANSWER: A 1/4 tsp will treat up to 6 gallons if you are making only 5 gallons go ahead and use the 1/4 tsp as well it will not hurt anything as it dissipates over a 24 hour period killing the wild yeast. Don't add your yeast for at least 24 hours after putting it in your must or it will kill it also. Hope this helps.which is better to use in sanitizing for wine making "sodium Metabisulfite or Potassium Metabisulfite?BEST ANSWER: I use Potassium Metabisulfite because it does not leave behind the residuals that Sodium Metabisulfite will.