Sodium Metabisulphate Question

[DSeibel]

I went to my LHBS today to buy some campden tablets as a recomendation from people on this site. The idea was to add 1 tab per gallon of unpastuerized cider for making hard cider (added when juice goes into carboy). The theory I was given was to kill any foreign bacteria and natural yeast based on the fact it is unpastuerized. Well my local HBS guy didnt recomend this however he did sell me 50g of powder Sodium Metabisulphate to make a 4L cleaning solution. He said just disolve it in 4L of water to sanitize my equipment and then I can actually save the solution and re-use it for up to 6 months. What is your take on this?

-If I should be using this as a sanitizer (instead of bleach as I normally do) what is the proper directions on how to use it? I am thinking to dump the 4L solution into my carboy, shake around a little and dump back into another vessel that I can sanitize my airlock, funnel etc, then back into my storage container?? After this should it be rinsed with hot water?

-Or should I ignore his advice and use this to put in the actual cider during fermentation? He told me not to as it would likely stunt to wine yeast I bought from doing its job?

I'm just a little paraniod with the unpastuerized cider?

THanks

Dave

 

[accroul]

I haven't had any problems with Campden inhibiting my yeast. I pitched my yeast about 12 hours after the Campden & about 4 hours after that, I was getting some action in the airlock. With regards to the Sodium Met. I was sold that too as a sanitizer BUT.... I was told to wash all my equipment with a washing solution, then rinse. Next I was instructed to make up a solution of Sodium Met at a rate of 1tsp per litre (I only make up 2 litres) I pour some into my carbouy & some into a tub with all my other equipment. I was told that it is actually the gas that is given off that does the job. Once the sodium Met. solution has been in the equipment for 30mins, drain well & use straight away - don't rinse it off.

 

[DSeibel]

OK awsome....should I use the bleach as a washing solution, then rinse, then add the Sod Met solution? So you put 2L in the 5G carboy and let sit uncovered?

Well when it comes to Campden Tabs it appears that I have no local source so I am going to go ahead without them. Hopefully I'll be OK. Anything I should watch out for?

Thanks !

 

[DSeibel]

Corection I have potasium met.

OK just talked to a Local wine store and they told me that I can use the powder in place of campden tabs to kill wild yeast / bacteria and also use it for sanitizing. I know for using it in my must I should put it in abotu 24 hrs before the yeast which I will do. However I need to know how much to use for a 5 gallon batch, ans also I need to know how much to use for sanitizing (ratio to water).

I also got some pectic enzyme that I will add with the Potasium Met.

Any comments?

Dave

 

[trimpy]

1 campden tablet per gallon, 8tsp / gal for a sanitizer. Pectic enzyme should be 1/2 tsp / gal.

 

[lapaglia]

BUT... the Pectic enzyme should be delayed 12 hours. Don't put it in with the campden.

 

[Tusch]

Right, to clarify. Add campden, wait 12 hours, add pectic enzyme, wait 12 more hours, then pitch your yeast. The campden needs 24 hours to dissipate before adding the yeast, and the pectic enzyme will interact with the campden unless you wait 12 hours.