Sodium Metabisulphite small batch question

[mediaman]

Is Sodium Metabisulphite used to stop fermentation after racking? The bottle states 1/4 tsp. per 6 gallons my batch is only 1 gallon (just starting slow) can I mix say 1/4 tsp. in 6 tbsp. of water to dissolve and then just add 1 tbsp.? Do I boil the water to sterilize, cool and dissolve.
Is their a better way?

 

[BBL_Brewer]

I suggest you consult with "How To Brew" by John Palmer. He has a free version on the net. Just do a goole search. That's how I learned to Brew.

 

[mediaman]

Thanks I will take a look.

 

[ellicit]

1/16 tsp boiled in 1/4C of water to sterilize and dissolve. When done cool to temp and pitch.
The amount you were looking at is still way too much! And would give you some less than desirable tastes.

 

[GinKings]

To answer the original question: No, sodium metabisulphite is not used to stop fermentation.

When adding sulfites, I use potassium metabisulfite. I've always heard that sodium metabisulfite can add salt-like flavors at higher dosages.

 

[oldmate]

I use sodium metabisulfite to sterilise my equipment, I personally would not want that in my ciders/wines.

 

[mediaman]

How I am really confused if I look on http://en.wikipedia.org/wiki/Campden_tablets it states that Campden tablets are (potassium or sodium metabisulfite) ??

 

[GinKings]

I'm not sure what you are confused about.

Campden tabs can be made with either potassium or sodium metabisulphite. Most wine and cider makers prefer potassium because the sodium meta adds salt. Regardless of which you use, they are not used to stop fermentation.

 

[mediaman]

I guess this is where my confusion comes from paragraph 3 http://en.wikipedia.org/wiki/Campden_tablets states "Campden tablets are also used towards the end of the fermentation process to halt the ferment before all the available sugars are converted by the yeast, hence controlling the amount of residual sweetness in the final product. This balancing between sweet, dry and tart flavors is part of the artistry of wine and cider making."
Am I reading more into this than intended?

 

[GinKings]

My first suggestion would be to not go to Wikipedia for fermentation advice. That's what Homebrewtalk is for.

Secondly, most commercial yeasts are tolerant of sulfites, so adding sulfites to an active fermentation will do little or nothing. Even if you have a yeast that is not tolerant of sulfites, stopping an active fermentation with chemicals would require more chemicals than you should be adding to your cider.

If you want to stop the fermentation early, just put it in the fridge for at least a few days. The yeast will become dormant and much of it will settle out. Then rack to another vessel to leave most of the yeast behind. Then you can add sulfites and sorbate to keep fermentation from restarting if you remove it from the fridge.

 

[noblesquirrel]

If you're looking to knock out the yeast, Potassium Sorbate is the best option. It's used a lot in mead/cider to inhibit yeast growth. Campden (sulfites) will slow down yeast metabolism but they won't stop it. Mostly, sulfites are used to sanitize the must.

 

[mediaman]

Thanks to all I learn more each day from you all.

 

[m.kumpulainen]

https://en.wikipedia.org/wiki/Sodium_metabisulfite
https://www.frontiersin.org/articles/10.3389/fphar.2018.00161/full
https://www.livestrong.com/article/218440-what-are-the-dangers-of-sodium-carbonate/
Sodium Metabisulfate appears a questionable thing to use for any thing ingesting.