usaftrevor87
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- Jun 12, 2013
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So I had a weird experience today at Midwest Supplies. I live right outside of Minneapolis so I thought I would go to their showroom and pick up some stuff. I just started my first wine and had a couple questions.
So after shopping for a bit I was talking to their "wine expert" (nice older lady who seemed very knowledgeable) and she said you should never use SanStar as a sanitizer for wine making. She said she has talked with the CEO of SanStar himself (who also makes his own wine) and he also has stated he used Potassium Metabisulfites and you should not use SanStar. She said using it can cause weird tastes and effects the clearing of the wine. This just seems so off to me because it seems like sooo many people on here use it?
So here are my questions:
1. Is using Sanstar really that bad?
2. If using Potassium Metabisulfites what is the concentration mixture? I read online 1/4 oz for 1 gallon, but the "wine expert" told me 2 oz per gallon?
3. Off topic, but can I ferment 2 gallons of wine in a 5 gallon primary fermenter without issue? I didn't know if it was adversely affect the wine or not?
Thanks everyone. I look forward to your insight.
So after shopping for a bit I was talking to their "wine expert" (nice older lady who seemed very knowledgeable) and she said you should never use SanStar as a sanitizer for wine making. She said she has talked with the CEO of SanStar himself (who also makes his own wine) and he also has stated he used Potassium Metabisulfites and you should not use SanStar. She said using it can cause weird tastes and effects the clearing of the wine. This just seems so off to me because it seems like sooo many people on here use it?
So here are my questions:
1. Is using Sanstar really that bad?
2. If using Potassium Metabisulfites what is the concentration mixture? I read online 1/4 oz for 1 gallon, but the "wine expert" told me 2 oz per gallon?
3. Off topic, but can I ferment 2 gallons of wine in a 5 gallon primary fermenter without issue? I didn't know if it was adversely affect the wine or not?
Thanks everyone. I look forward to your insight.