Many wine makers use potassium metabisulphate for cleaning. I use one step because I get lazy. Using one step I don't have to rinse afterwards. However, after I clean a carboy and get ready for it to be stored for later use I throw in a few whole campden tablets, pour in a couple cups of water and cork the carboy. Swirl it around a little and put under the counter for storage. I clean with one step when I am ready to use it again.
All tools, corks, airlocks, wine thiefs etc. get soaked in one step before they go into my wine.
However these are only personal preferences. There is a whole lot of ways to clean everything. I have well water and all of the water in the wine room is bottled water. I use less water with one step, no rinse.
Just wondering here what does this do??
[I throw in a few whole campden tablets, pour in a couple cups of water and cork the carboy. Swirl it around a little and put under the counter for storage. I clean with one step when I am ready to use it again. ]
Pot-meta is not a cleaning solution.
The strong solution is used for sanitsing your materials, bottles, hoses, racking canes etc.
It will not make things completely sterile but will kill enough bacteria to not contaminate the wine.
The smaller amount (like a campden tablet) is used for keeping the wine healthy and prevent it from oxidising.
For cleaning use something like soda ash or any cleaner and rinse will afterwards.
here's a question. Should one take some of the meta solution for sanitizing and put in a spray bottle, so if you open your primary fermenter, or carboy should you spray it down with the meta to protect your wine? I saw this done recently and am wondering if this is standard procedure?
I always have a spray bottle full of the sanitizing solution but dont recommend spraying any in a fermenting vessel with a wine in there fermenting. Just sanitize anything that you plan on sticking in there or for sanitizing a primary bucket before adding your must to it. Everything must be sanitized before it touches your wine but you dont want to be sanitizing a fermenting wine.
Depending on the size batch you are doing sparying some of that sanitizer in the primary could be lethal to your yeast. I would spray a paper towel with it and then wipe it, not spray it in there. Thats my opinion at least.
ZX, I,m pretty new to all this myself, but I use a one step my self. I use it a little stronger than recomended, but I wash and rinse and then "hit" my equipment again. Don't know for sure if it's the right way, but seems to work. I heard a couple makers using an "OXY-Clean", rinsing, and than follow with a one step, or other type of sanitizer. (oxy-Clean with NO CHLORINE!!!). Any thoughts from anyone else? I learned the two most important steps in here ZX, sanitize and patience. Good Luck, Troy
Metabisulphite powder in a spray bottle or other water solution will quickly "gas off" and lose it's santizing capability in a day, two, or three. Maybe in sealed bottle it will stay effective for a little longer. I'd mix it into water only immediately before using. It should also stay sealed (either tablets or powder form) as much as possible. The very wide range of effectiveness (or lack) of campden tablets which have been stored is a well known problem.