Hygiene is most
important in winemaking or brewing
in preventing microbes.
Cleaning products abound. We carry a few. Be thorough in your cleaning. Clean the
inside and the OUTSIDE too. We have taken lids off of clean pails only to have junk from the outside of the lid
fall in and contaminate the inside.
Aromas, which may be the result of a microbial contamination.
Acetobacter vinegar, Acetic acid, Malolactic bacteria
in a sorbated wine, Brettanomyces bacteria, Canadida yeast or molds of the wrong kind, some wild
Contaminated equipment, Poor Sanitation
Try to fix with 50 ppm (1/4 teaspoon in 5 gallons is 40
CALCULATING SO2 ADDITIONS (POTASSIUM
576% (0.576) OF POTASSIUM METABISULFITE IS ‘ACTIVE’
Example: to add 50 ppm to 100 L
Desired addition (g/L)* volume (L)/0.576=grams of Meta to add
50 ppm = 50 mg/L = 0.050g/L
0.050*100 (liters)/0.576=8.6 grams of meta to add to 100L for 50ppm
100 L is 26.42 gallons