Sanitizers

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jkenvere

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Ive been using SO2 as a sanitizer ( Potassium Metabisulphite) for making wine for 12 years now. I clean with tons of hot water using special bottle washer then I rinse with SO2. I don't rinse after that, just put them in the drying tower. Whats a standard practice for beer. Would leaving the SO2 kill the priming action??
 
wikipedia.org said:
The powder is difficult to use for small batches of wine or beer. This is because it inhibits the action of all yeasts; wine yeasts are just more resistant than other microorganisms. If too much potassium metabisulfite is added it will result in a 'stuck' fermentation. The typical amount is around 1/4-1/2 teaspoon per 5 gallons. So for batches smaller than this Campden tablets are normally used.
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But what that is talking about is adding the potassium metabisulphite in with the wine or beer as an additive. I'm sure rinsing with it would be fine since I doubt it would kill the yeast with such a small quantity of it.
 

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