"JEP" wrote in message
om...

But, if anybody has some chemical or scientific reason why I shouldn't
use it, I'm open to the discussion.


One reason, although how much of a concern it is depends on how much
Iodine is left on the surface of the container. Iodine reacts with the
sulfites you may be (should be, IMHO) adding to protect your wine. If
there is significant Iodine present, you may need to add more sulfite
than you think you need. It also results in (I think) hydrogen
sulphate (HSO4).

I'm not a chemist, but this info came from one.

Andy
It can also seriously discolour the wine - based on my re-reading of my
cellar management notes from university. Commercially, we use sodium
percarbonate (aka Oxyper) for washing and sanitising, always followed by a
thorough water rinse (preferably hot water for both). If stains are
stubborn, we have used caustic soda, but I personally try to avoid doing so,
as it has significant OH&S issues. A slightly safer alternative to caustic,
as pointed out earlier by Tom S, is to use soda ash/washing soda/sodium
carbonate.

Cheers,

Andrew