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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.

Preventing Bad 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 yeast.....

Contaminated equipment, Poor Sanitation

Try to fix with 50 ppm (1/4 teaspoon in 5 gallons is 40 ppm)

CALCULATING SO2 ADDITIONS (POTASSIUM METABISULFITE)

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

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