Sodium Metabisulfite questions

[Joecal1952]

Hi - although I am not new to wine making, I am new to using Sodium Metabisulfite to sanitize bottles and corks. This is what was sold to me so I have no choice

2 questions:

1. Can I sanitize a day in advance?

2. Do I have to rinse the Sodium Metabisulfite out of the bottle before I put them on a bottle tree?

3. Can I store the Sodium Metabisulfite to do the corks the day I bottle or do I need a fresh batch of Sodium Metabisulfite?

4. The packet says 1/3 teaspoon per 2 1/2 gallons of water?

Thanks for the help

 

[Yooper]

Hi - although I am not new to wine making, I am new to using Sodium Metabisulfite to sanitize bottles and corks. This is what was sold to me so I have no choice

2 questions:

1. Can I sanitize a day in advance?

2. Do I have to rinse the Sodium Metabisulfite out of the bottle before I put them on a bottle tree?

3. Can I store the Sodium Metabisulfite to do the corks the day I bottle or do I need a fresh batch of Sodium Metabisulfite?

4. The packet says 1/3 teaspoon per 2 1/2 gallons of water?

Thanks for the help

1. I wouldn't. It would probably be ok, but it only takes a couple of minutes to sanitize bottles if they are clean in advance, so I'd do it just before.

2. You don't really have to rinse (and some would say not to), but if you don't you're adding a lot of sulfite and sodium to your wine (one reason to use potassium metabisulfite and never sodium bisulfite). If your water is sanitary, you can give a quick rinse and then start bottling.

3. Yes. You can store it for a period of time. If it still smells sulfury, it is still effective. But don't soak your corks. If you feel you must sanitize them, a quick spritz with a spray bottle will do it and not degrade the corks.

4. Yes, that's about right. It's much more strong than you would use as a wine additive, as this is designed to kill microbes.

 

[Joecal1952]

1. I wouldn't. It would probably be ok, but it only takes a couple of minutes to sanitize bottles if they are clean in advance, so I'd do it just before.

2. You don't really have to rinse (and some would say not to), but if you don't you're adding a lot of sulfite and sodium to your wine (one reason to use potassium metabisulfite and never sodium bisulfite). If your water is sanitary, you can give a quick rinse and then start bottling.

3. Yes. You can store it for a period of time. If it still smells sulfury, it is still effective. But don't soak your corks. If you feel you must sanitize them, a quick spritz with a spray bottle will do it and not degrade the corks.

4. Yes, that's about right. It's much more strong than you would use as a wine additive, as this is designed to kill microbes.

Thanks for all your help and I have one more question. I also have a product called One Step but I was told that is strictly for the equipment, not bottles and corks? Is that true?

 

[mgonbrewlab]

I am no expert but I use one step for my bottles (beer and wine). I suppose you *could* soak your corks in it too, but I have never done it.

 

[DoctorCAD]

One Step is a CLEANER

Sodium or Potassium Metabisulfite is a SANITIZER

They are not interchangable, first you clean, second you sanitize.

 

[mgonbrewlab]

Whoops, you're right. My old one step container said sanitizer, but I see that this is not true.

If you are hard pressed heat sterilizing your bottles may be an option, assuming they do not have labels. I saw instructions on the beer side of the forums for this. Wine bottles may be too thin though

 

[DoctorCAD]

Sanitizing is NOT sterilizing.

Sterilizing is not necessary for wine as wine is quite antiseptic.

 

[mgonbrewlab]

Sanitizing is NOT sterilizing.

Sterilizing is not necessary for wine as wine is quite antiseptic.

I get that. OP mentioned only having a sodium based sanitizer and another poster mentioned concerns with sodium. OP may not be in a position to acquire new chemicals so overkill may be be preferable to adding sodium to their wine.

Having said that - I have been using one step exclusively for several years for both beer and wine. I may change the way I go about sanitizing bottles and corks, but I have yet to haves spoilage issue. Not advocating, but I am sure I am not the only person who can say this.

 

[Joecal1952]

Thanks to all for your help!
I am all bottled up and going to age this quite a long time - Sampled some last night and the taste it OK for a young barolo - A bit bitter, but not vinegar LOL!!!! I'll let you know how this turns out in a few months