Sodium metabisulfite – Na2S2O5 – (SMBS)
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Sodium metabisulfite
Sodium metabisulfite (Na2S2O5; SM), also known as disodium salt, sodium pyrosulfite, disodium sulfite, sodium sulfite anhydrous, or sodium disulfite, is an inorganic sulfite used widely as a preservative to combat the proliferation of microorganisms; additionally, it has antioxidant properties in some wines and foods
Potassium or sodium metabisulfite are a sulfur-based product that is used primarily in wine, cider and beer making to kill bacteria and to inhibit the growth of most wild yeast: this product is also used to eliminate both free chlorine, and the more stable form, chloramine, from water solutions (i.e., drinking water from municipal sources). It can be used to protect against wild yeast and bacteria without affecting flavour. Typical use contributes 67 ppm sulfur dioxide to the wort but the level of active sulfur dioxide diminishes rapidly as it reacts with chlorine and chloramine, and with aldehydes (particularly in wine). Therefore, the concentration of free sulfur dioxide is greatly diminished by the time the beer or wine is consumed
Sodium metabisulfite – Na2S2O5 – (SMBS)
BOUT THIS PRODUCT: (PS110) Sodium Bisulfite is a granulated powder that release sulfur dioxide when dissolved in a liquid. It is added in small doses directly to fresh juices 24 hour before adding yeast. This is to destroy any wild molds and bacteria that may have been on the fruit. Sodium Bisulfite is also used in stronger doses with water as an equipment sanitizer. You can use it to sanitize fermenting vessels, hydrometers, wine bottles, hoses or any other glass, metal, plastic or wood that comes into contact with your wine. Each 1/16 teaspoon of Sodium Bisulfite and will impart approximately 55 parts-per-million (p.p.m.) of sulfur dioxide (SO2) to each gallon of wine. Each gram will impart 175 p.p.m. to each gallon of liquid. Use our Campden Tablet Measurer to measure 1/16 of a teaspoon. Comes with complete directions.
TO PURIFY JUICE: Add one 1/16 teaspoon of Sodium Bisulfite per each gallon of juice, or for each 8 pounds of crushed fruit. Pre-dissolve in a small amount of water before adding to the juice. Allow the juice to ventilate in an open container for 24 yours before adding yeast. For over-ripe and potentially moldy fruits, double the dosage.
TO SANITIZE EQUIPMENT: All equipment should be cleaned with soapy water first. Dissolve 1 teaspoon of Sodium Bisulfite per each gallon of water. Also add 1/2 teaspoon of Citric Acid. Sanitize fermentation vessels by putting in 2 to 3 inches of solution in the bottom of the vessel. Seal the vessel air-tight for 20 minutes to allow the fumes from the solution to permeate the inside walls. You can also put in the vessel other equipment such as hoses, hydrometer, air-locks, rubber stoppers to be sanitized at the same time.
AT BOTTLING TIME: Add 1/16 teaspoon per each gallon of wine to preserve its color and flavor. Pre-dissolve in a small amount of the wine first. Potassium Sorbate is also recommended at this time to eliminate re-fermentation. Bottle immediately after adding.
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