- Description
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Details
Potassium Metabisulphite (PMS) is used for sterilizing & stabilizing wines, or ciders.
It is an antioxidant and bactericide that releases sulfur dioxide into wine must.Use 1/4 teaspoon per 23 Litres to add 50 ppm (for stabilizing)
Methods for Adding Potassium Metabisulfite:-
Before Fermentation:Dissolve 1/3 teaspoon of potassium metabisulfite per 23L of juice to achieve a concentration of 50 ppm, and wait 24 hours before adding yeast.
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During Racking:After each transfer of wine off the sediment (racking), add 1/4 teaspoon per 23L of wine to maintain proper sulfite levels.
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Before Bottling:You may want to add another 1/4 of teaspoon of potassium metabisulfite again before bottling to further protect the wine from oxidation and spoilage. Typically this would be done if the wine has been "bulk ageing" for 2-3 months or more.
If you do decide to make this step then wait at least 48hrs before bottling. -
As a Sanitizer:A solution of 2 teaspoons per gallon of warm water can be used to sanitize equipment and bottles.
*Always disolve in warm water prior to adding to must.
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