sodium metabisulfite
Don Dunlap
I want to use sodium metabisulfite as a sterilizing mix and would like
to know how many teaspoons would I add to a gallon of water for a proper
mix? I appreciate any help.
Thanks,
ddu...@moment.net
Eric
The recipe on my container says 2 tbs for 4 liters.
Gut.T.
Don Dunlap a écrit dans le message <357C59...@mail.moment.net>...
Winer
2 as in TABLESPOONS per gallon (4 liters)? Even 2 teaspoons is a
killer...... you either got the cleanest must or the most stuck/dead must in
this hemisphere. I would use no more than 1/4 to 1/2 teaspoon of meta per
gallon/4 liters.
Mark
van...@gaylord.com
In article <6li22v$l...@bgtnsc02.worldnet.att.net>,
woof...@worldnet.att.net wrote:
>
> 2 as in TABLESPOONS per gallon (4 liters)? Even 2 teaspoons is a
> killer...... you either got the cleanest must or the most stuck/dead must in
> this hemisphere. I would use no more than 1/4 to 1/2 teaspoon of meta per
> gallon/4 liters.
>
Well.. I Use the Tabs and it's 1 tab to a Gallon, when I've crused them to mix
with water to use as a steralizer.. they look like about 1/4 - 1/8 tsp
Crushed.. any one got a converstion Tab to powder...?
-Jvr
-----== Posted via Deja News, The Leader in Internet Discussion ==-----
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Ross Reid
I think you'll find that Eric's directions were not to add this
amount to a must but, rather for making 4 litres of a *Stock*
sanitizing solution.
Cheers,
Ross.
Winer <woof...@worldnet.att.net> wrote:
>2 as in TABLESPOONS per gallon (4 liters)? Even 2 teaspoons is a
>killer...... you either got the cleanest must or the most stuck/dead must in
>this hemisphere. I would use no more than 1/4 to 1/2 teaspoon of meta per
>gallon/4 liters.
>
Desmond Power
On Mon, 08 Jun 1998 20:15:08 -0500, Winer <woof...@worldnet.att.net>
wrote:
>2 as in TABLESPOONS per gallon (4 liters)? Even 2 teaspoons is a
>killer...... you either got the cleanest must or the most stuck/dead must in
>this hemisphere. I would use no more than 1/4 to 1/2 teaspoon of meta per
>gallon/4 liters.
>
We should clarify this. Will the Sodium Met solution be used as an
sanitizer or as an additive for must. The original poster seemed to
be asking about Sodium Meta as a general purpose sanitizer, in which
case, the two tablespoons per gallon of water is OK. Obviously, 2
tablespoons in a gallon of must is too much!
Des Power
reply to des at the zone dot net
Bryan Casper
Don Dunlap wrote:
> I want to use sodium metabisulfite as a sterilizing mix and would like
> to know how many teaspoons would I add to a gallon of water for a proper
> mix? I appreciate any help.
>
> Thanks,
> ddu...@moment.net
Sulfite Solutions
For Sterilizing Equipment
1/4 Cup (Or Manufacturers Recommendation) Sodium Metabisulphite in 1 Gallon
of Cold Water. Store in Sealed One Gallon Jug. Shelf Life Is 6 Months.
Bryan Casper
For an Additive to Wine
1 Ounce of Potassium Metabisulphite in a Half Pint of Cold Water. Store in
20 Ounce Plastic Soda Bottle. 1 Teaspoon of this Mixture Equals One Campden
Tablet. Use one teaspoon per gallon of must or wine.
mda
Winer wrote:
> 2 as in TABLESPOONS per gallon (4 liters)? Even 2 teaspoons is a
> killer...... you either got the cleanest must or the most stuck/dead must in
> this hemisphere. I would use no more than 1/4 to 1/2 teaspoon of meta per
> gallon/4 liters.
>
> Mark
> I think he was referring to a sulphite mixture to be used to sanitize
> equipment, not to be added to the must
Mike
> Eric wrote:
>
> > The recipe on my container says 2 tbs for 4 liters.
> > Gut.T.
> >
> > Don Dunlap a écrit dans le message <357C59...@mail.moment.net>...
Don Dunlap
Ross Reid wrote:
>
> I think you'll find that Eric's directions were not to add this
> amount to a must but, rather for making 4 litres of a *Stock*
> sanitizing solution.
> Cheers,
> Ross.
>
>
> >2 as in TABLESPOONS per gallon (4 liters)? Even 2 teaspoons is a
> >killer...... you either got the cleanest must or the most stuck/dead must in
> >this hemisphere. I would use no more than 1/4 to 1/2 teaspoon of meta per
> >gallon/4 liters.
> >
> >Mark
> >
> >
> >> The recipe on my container says 2 tbs for 4 liters.
> >> Gut.T.
> >>
> >> Don Dunlap a écrit dans le message <357C59...@mail.moment.net>...
> >> >I want to use sodium metabisulfite as a sterilizing mix and would like
> >> >to know how many teaspoons would I add to a gallon of water for a proper
> >> >mix? I appreciate any help.
> >> >
> >> >Thanks,
> >> >ddu...@moment.net
> >
> >
Yes, what I was looking for was a mixture to use for sterilizing
(sanitizing) bottles, corks, etc. I used one teaspoon earlier and I
couldn't even smell it in the mix. I think that the 2 Tablespoons would
be about right.
Thanks,
ddu...@moment.net
Beth Ann Snead
> Yes, what I was looking for was a mixture to use for sterilizing
> (sanitizing) bottles, corks, etc. I used one teaspoon earlier and I
> couldn't even smell it in the mix. I think that the 2 Tablespoons would
> be about right.
>
> Thanks,
> ddu...@moment.net
Woah! I was always told *never* to sulfite or boil corks because it can
cause them to crumble when trying to remove them later. Am I
misremembering this?
Beth Ann Snead
Dan Parker
Sort of. Although boiling can cause corks to become less "structurally
sound", I have never heard of sulfite causing a problem.
Dan
Beth Ann Snead <ladyp...@erols.com> wrote in article
<357EFF...@erols.com>...
Bryan Casper
>
>
> Woah! I was always told *never* to sulfite or boil corks because it can
> cause them to crumble when trying to remove them later. Am I
> misremembering this?
>
> Beth Ann Snead
I believe you are right when you say that you should not boil corks. It can
remove some of the natural liquid content of the cork and make then less
pliable and more likely to leak and/or crumble.
However, I always soak my corks in a room temperature strong sulphite solution
to insure that they are free of nasties.
Bryan Casper
Beth Ann Snead
I quote from the Presque Isle Wine Cellar Catalogue, Bottle Closure
Section: "Avoid boiling the corks or soaking them in sulfite solutions
to prevent crumbling of the cork when uncorking." I've read this in
other books but this was the last place I remember reading it.
Admittedly it's a catalogue and not a research book but I have always
found the Presque Isle people to be very knowledgable about winemaking.
So having found the quote soak your corks at your own risk.
Beth Ann Snead
Bryan Casper
>
>
> > I believe you are right when you say that you should not boil corks. It can
> > remove some of the natural liquid content of the cork and make then less
> > pliable and more likely to leak and/or crumble.
> > However, I always soak my corks in a room temperature strong sulphite solution
> > to insure that they are free of nasties.
> >
> > Bryan Casper
>
> I quote from the Presque Isle Wine Cellar Catalogue, Bottle Closure
> Section: "Avoid boiling the corks or soaking them in sulfite solutions
> to prevent crumbling of the cork when uncorking." I've read this in
> other books but this was the last place I remember reading it.
> Admittedly it's a catalogue and not a research book but I have always
> found the Presque Isle people to be very knowledgable about winemaking.
> So having found the quote soak your corks at your own risk.
>
> Beth Ann Snead
Because of the porosity of corks, it seems to me that the possibility of
nasties on your corks is quite good. Therefore I have always soaked my corks for 15
to 30 minutes in a room temperature "strong Sulfite" solution (1/4 cup to a gallon
of water). I have never had any trouble with crumbling corks.
That does not mean that my method is the correct one, just that it has worked
fine for me. Does Presque Isle provide a proper method of sanitizing corks prior to
bottling?
I do use natural corks and they are listed as "first quality", what ever that
means. They only cost $3.99 for 25, so I would assume that they can't be top quality
corks.
The incredible differences in information on methods of wine making has always
amazed me. But these differences make the hobby that much more interesting and
let's face it..... keeps this newsgroup going strong. If there was only one right
way to do everything in wine making, it would become quite boring. I guess we all
have to weigh each piece of information, experiment a lot, and keep sharing all of
our results. Thanks for the reply Beth Ann.
Happy Wine Making Bryan Casper
TBek
I use 50 grams of potassium metabisulfite, don't know if its the same
for sodium but would guess it would be.
Beth Ann Snead
>Does Presque Isle provide a proper method of sanitizing corks prior to
> bottling?
They don't list one, no. My local winemaking shop also guarded against
sulfiting corks so I have always used a product produced by L.D. Carlson
called One-Step. It sanitizes with oxygyn and rinsing is not necessary.
Beth Ann
DOUG EVANS
Beth Ann Snead wrote in message <358447...@erols.com>...
Rinsing is not necessary either with sulphite. I use a sulphite and Citric
acid blend for my sanitizing and sterilizing. Its very simple to put what
corks you need to bottle, in a bucket of this solution(sulphite and citric
acid) and use them as you bottle.
Doug Evans
VinBrew Supply
740/756-4314
FRED
Bryan Casper wrote:
>
> >
> >
> > Woah! I was always told *never* to sulfite or boil corks because it can
> > cause them to crumble when trying to remove them later. Am I
> > misremembering this?
> >
> > Beth Ann Snead
>
> remove some of the natural liquid content of the cork and make then less
> pliable and more likely to leak and/or crumble.
> However, I always soak my corks in a room temperature strong sulphite solution
> to insure that they are free of nasties.
>
> Bryan Casper
them for 30 sec.(depending on power of unit)
Beth Ann Snead
The point is, though, that even though you have never had a problaem
with sulfiting your corks, all expert advice I've seen(includung the
sufite FAQ posted this weekend) guard against using sulfite on a cork.
Beth Ann
DOUG EVANS
A note on Sodium Metabisulfite....
You never use HOT water with sulfite. it will turn the sulfite into a gas
and it will disspate very quickly. Always use Cold water when using
Sulfite.
Doug Evans
VinBrw Supply
740/756-4314
Dan Parker
> >Does Presque Isle provide a proper method of sanitizing corks prior to
> > bottling?
>
> They don't list one, no. My local winemaking shop also guarded against
> sulfiting corks so I have always used a product produced by L.D. Carlson
> called One-Step. It sanitizes with oxygyn and rinsing is not necessary.
>
> Beth Ann
>
And exactly what are the potential hazards associated with this practice?
Or, are they citing the reason my father always used...."because I said
so"?
Dan P.
DOUG EVANS
Bryan Casper
FRED wrote:
> Bryan Casper wrote:
> >
> > >
> > >
> > > Woah! I was always told *never* to sulfite or boil corks because it can
> > > cause them to crumble when trying to remove them later. Am I
> > > misremembering this?
> > >
> > > Beth Ann Snead
> >
> > I believe you are right when you say that you should not boil corks. It can
> > remove some of the natural liquid content of the cork and make then less
> > pliable and more likely to leak and/or crumble.
> > However, I always soak my corks in a room temperature strong sulphite solution
> > to insure that they are free of nasties.
> >
> > Bryan Casper
> instead of soking try putting then in a plastic baggie and microwave
> them for 30 sec.(depending on power of unit)
It would be very beneficial if anyone out there had some information on the
sanitizing effects of the microwave oven. I have considered this process, but in
lieu of any qualified information, have not pursued it to date. Thanks for the reply
Fred.
Bryan Casper
Glen Roger
Don't think that the two are interchangeable... (Potassium and Sodium
Metabisulphate)
Pay attention to Bryan Casper's post earlier. Sodium M is for sterilizing,
Potassium M is the additive for protection against oxidization and secondary
fermentation.
Gr8pluvr
As I understand it sodiun metabisulfite is not used as a wine additive because
of the potential for a salty flavor. Also, to correct what I believe is
misinformation, Potassium metabisulfite releases only about 57% of the free
bisulfite that sodium metabisulfite does.
Gorak
Gr8pluvr wrote in message
<199806192043...@ladder01.news.aol.com>...
58% of the potassium metabisulfite mass is released as free SO2.
67% of the sodium metabisulfite mass is released as free SO2.
Potassium metabisulfite releases 86% as much free SO2
as does sodium metabisulfite.
At equal concentration, if they could be tasted, I am not sure that
potassium
would taste any better than sodium (I never have tried that).
If Campden tablets were sodium metabisulfite, and if a winemaker was using
15 (3 x 5) tablets in the making of a 23 L batch, this would amount to 6.6 g
(15 x 0.44) sodium metabisulfite, or 1.6 g sodium, the amount of sodium
found
in 4 g of NaCl (common salt).
4 g of NaCl in 23 L means 26 mg per 150 ml glass of wine, or about 1/200
teaspoon.
This is of no health consequence and I don't think I could taste it.
I believe commercial wineries in the US are prohibited from using sodium
meta
in their wine. But potato chips are legal :)
Gorak
Bryan Casper
Gr8pluvr wrote:
> As I understand it sodiun metabisulfite is not used as a wine additive because
> of the potential for a salty flavor. Also, to correct what I believe is
> misinformation, Potassium metabisulfite releases only about 57% of the free
> bisulfite that sodium metabisulfite does.
Yes, I double checked the information, and you are correct. I just spoke with a
relatively skilled winemaker about the subject. Basically he said that both
chemicals work well but sodium metabisulfite actually protects the wine better.
There are a number of publications that I have read that flat out say "do not use
sodium metabisulfite as an additive to wine". Unfortunately, not one of these
authors took it upon themselves to explain why.
Bryan Casper
Danny & Di
sodium metabisulfite IS not a steriliser it ia a persitive e223 and it
also makes plastic very brittle! chempro or a clorlne based steriliser
is a lot better
yours adrian green
In article <357C59...@mail.moment.net>, Don Dunlap
<ddu...@mail.moment.net> writes
>I want to use sodium metabisulfite as a sterilizing mix and would like
>to know how many teaspoons would I add to a gallon of water for a proper
>mix? I appreciate any help.
>
>Thanks,
>ddu...@moment.net
--
Danny & Di Tel: +44 (0)1252 540386
The Home Brew Shop Fax: +44 (0)1252 370079
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