• Potassium Metabisulfite 4 0z..
• home brewing ingredients.
• 4 oz. / 113g.

Potassium Metabisulfite is used to preserve and stabilize a multitude of fermented beverages. It forms sulfur dioxide (SO2) when added to wine preventing oxidation. It also stops wild organisms from developing. It can also be used as a sanitizer (no rinse). *Usage: Dosage varies but 1/4 teaspoon of potassium metabisulfite per 5 gallon batch = 50 ppm of free SO2. To use as a sanitizer; Mix 8 teaspoons into 1 gallon of water then apply clean and rinse with cold water.General InfoUsed to Preserve/Stabilize Wines Ciders and sPrevents OxidationStops Unwanted Organisms from GrowingUsed as a Sanitizing Agent (No Rinse)Potassium Metabisulfite is to be used in wine making to inhibit bacteria growth too high a dose will leave an unpleasant taste.Add 1/4 tsp. per 5 gallons before fermentationfor 50 ppm (wait 24 hours to add yeast) and another 1/4 tsp. per 5 gallons before bottling wine (wait minimum 3-4 days to bottle).An equipment sanitizing solution can be made by adding 1 Tbsp to 1/2 gallon of water (requires rinsing after).Potassium Metabisulfite is preferred to Sodium Metabilsulfite as it does not add sodium.Using granular form of Potassium Metabisulfite requires 3/8 of a teaspoon to equal5 Campden s which will treat 5 gallons of wine to approximate 75 ppm of Free SO2.CAUTION - This can cause an ic reaction in some people sometimes a severe reaction.Potassium Metabisulfite 4 oz Use as a sanitizer in wine making - mix 2 oz (3 tablespoons) per gallon. Also used to sanitize must and as an anit-oxident. 1/8 tsp / gallon = approx. 100 ppm free SO2 Superior in several ways to sodium metabisulfite. Potassium Metabisulfite (often referred to as "SO2""sulfites""meta" or "meta-bi") has several uses in winemaking. At the crush sulfites are generally used to help control the spoilage bacteria and indigenous yeast that may already be present both on the fruit and in the winery (i.e. on the picking bins processing equipment tanks tubing etc). The a gen