Sodium Metabisulphite 500g
Sodium Metabisulphite 500g
Sodium metabisulfite is a white crystalline powder with a pungent sulfur odour. Its main uses are as an antioxidant or chemical sterilant.
Uses in Wine: Sodium metabisulfite is a common wine or must additive, where it forms sulfur dioxide gas (SO2). This both prevents most wild microorganisms from growing, and it acts as a potent antioxidant, protecting both the color, and delicate flavors of wine. Without it most wines would taste like a rather poor sherry, vinegar, or have some other equally disgusting flavor.
Sodium Metabisulphite - 500g
Sodium Metabisulfite is a granulated powder that releases sulfur dioxide when dissolved in a liquid. It is added in small doses directly to fresh juices 24 hours before adding yeast. This is to destroy any wild molds and bacteria that may have been on the fruit. Sodium Metabisulfite is also used in stronger doses with water as an equipment sanitizer. You can use it to sanitize fermenting vessels, hydrometers, bottles, hoses or any other glass, metal, plastic or wood that comes into contact with your beer or wine.
Each 1/16 teaspoon of Sodium Metabisulfite and will impart approximately 55 parts-per-million (p.p.m.) of sulfur dioxide (SO2) to each gallon of liquor. Each gram will impart 175 p.p.m. to each gallon of liquid.
If you are putting a dose of sodium metibisulphite into your 19L kegs of beer then we would recommend using 0.3grams into the beer and this will greatly improve the shelf life of the beer especially for light coloured beers.
Sodium Metabisulphite is a strong sterilising powder that once dissolved in cold water (where it forms sulfur dioxide gas) will inhibit the growth of mold and bacteria on all surfaces it comes into contact with. Used to sterilise brewing and winemaking equipment and beer and wine bottles. This product sterilises (sanitises) but does not clean. Equipment should be clean prior to using this product. The dosage rate is 1 tablespoon per 5 liters of water. Allow the solution to touch all surfaces. This dilution rate is for sterilising of equipment only.
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Research has shown that in order to extract the most flavour from hops, and to minimise contact with oxygen, pressure fermenters are the recommended fermenters for any style. If you want to produce the best beer possible, please take a look at our Australian Made PET Fermenters.
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