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Old 11-08-2012, 07:49 PM   #1
Sep 2012
Katy, Texas
Posts: 33
Liked 7 Times on 3 Posts

I use Star San to sanitize everything, bottles included, when making beer. I read about wine folks using crushed Campden tabs/k-meta for the same purpose for wine. Is there a reason I should use one or the other for wine? Does it matter?

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Old 11-08-2012, 09:50 PM   #2
Mar 2009
Washington St.
Posts: 192
Liked 2 Times on 2 Posts

It's a personal choice but does not matter. I use star san on everything. Whatever product you choose should be fine.

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Old 11-08-2012, 11:01 PM   #3
Oct 2012
Phoenix, AZ
Posts: 72
Liked 4 Times on 4 Posts

I prefer and use pot meta for everything, simply from a cost savings standpoint. A pound of the stuff will make years worth of sanatizing batches, and keeps well in solution. I still use campden for adding to musts or stabilizing wine (can't over/under measure crushing one tab per gal) but pot meta for all equipment/bottles.
Primary: Sparkling White Grape Peach Wine

Secondary: Coco-Strawberry Wine, Pumpkin Wine, Apple Cider

Bottled/Aging: Pear Wine, Strawberry Wine, Blueberry/Blackberry Wine, Mixed Berry Wine (Blueberry, Blackberry, Strawberry, Raspberry, & Cherry), Jalapeno Liquor, Skeeder Pee

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