Potassium Metabisulfite is a common additive used to preserve and stabilize wines, ciders, and occasionally beers. When added to wine or must, it forms sulfur dioxide gas (SO2). This prevents most wild microorganisms from growing and acts as a potent antioxidant, protecting both the color and delicate flavors of wine. Potassium Metabisulfite solutions are also used as sanitizing rinses for winemaking equipment.
Recommended usage: Dosage varies when used to kill wild bacteria in must, halt fermentation, or preserve finished wines against oxidation.
To kill wild bacteria, use 0.5 g per gallon.
The addition of ¼ teaspoon (1.3 g) of potassium metabisulfite to 5 gallons contributes approximately 50 ppm of free SO2.
When racking wine, dissolve ¼ tsp. (1.3 g) of the potassium metabisulfite, per 6 gallons of wine, in an ounce of water and add to the wine during the racking process so that it is distributed throughout the entire 6 gallons.
To make a sanitizing rinse for equipment, dissolve 8 teaspoons of potassium metabisulfite into 1 gallon of water. High concentrations of sulfur dioxide gas are irritating and toxic, so use in a well ventilated area. After applying the solution to your equipment, the items must be rinsed with clean, cold water.