SODIUM METABISULPHITE - 1 kg/2.2lbs - Preservative & Antioxidant
 
PRESERVATIVE: Inhibits oxidase in food. Used to inhibit growth of yeast and bacteria in wine making process to preserve freshness and extend shelf life.  
 
ANTIOXIDANT: Strong reducing agent, prevents food spoilage caused by oxidation such as the browning reaction in fruits. 
 
CLEANING: Can be used to sanitize equipment
 
*Recommendations For Wine Making
To Purify Juice: Add Sodium Metabisulphite 24 hours before adding yeast, to destroy any mold or bacteria which may have been in the fruit. Use 1/16 teaspoon of Sodium Metabisulphite per gallon of fruit juice. Dissolve the Sodium Metabislphite in a small amount of cold water before adding. (For overripe or moldy fruit, double the dosage). Stir into wine thoroughly. Allow juice to ventilate in an open container for 24 hours before adding yeast. 
 
At Bottling Time: Similar to the purifying stage, use 1/16 teaspoon of Sodium Metabisulphite per gallon of liquid to preserve color and flavour. Ensure to pre-dissolve the Sodium Metabisulphite in a small amount of cold water first before adding. 
 
Sanitizing Equipment: If you would like to use to sanitize equipment, ensure to clean with soap and water first, then utilize a stronger dose of 1 teaspoon of Sodium Metabisulphite per gallon of water. Put 2-3 inches of the solution at the bottom of equipment, seal air tight for 20 minutes and allow the fumes to permeate the walls of equipment, then rinse out. 
 
*Source: https://beerco.com.au/products/sodium-metabisulphite
 
PRODUCT OF CANADA