Hi,

I'm new to wine making and I was wondering if folks could recommend a
sanitization product. I mainly need to keep fermentation vessels, a siphon,
and bottles free from spoiling microorganisms. I am making mostly small
batches a gallon or so at a time, using pasteurized juice (so I don't need
to kill off microbes in the must).

There are a number of products on the market and I'm not sure which to use.
Some of them advertise as "no rinse". Does that mean some other products
require a rinse? In that case what do you rinse with? Tap water? If that
were true why bother sanitizing at all?

Also I bought some stoppers with holes for airlocks but the stoppers smell
strongly of rubber and I don't want that smell to go into the wine. Could
that happen? Did I buy the wrong thing?


Thanks,

David

David wrote:
Hi,

I'm new to wine making and I was wondering if folks could recommend a
sanitization product. I mainly need to keep fermentation vessels, a siphon,
and bottles free from spoiling microorganisms. I am making mostly small
batches a gallon or so at a time, using pasteurized juice (so I don't need
to kill off microbes in the must).

There are a number of products on the market and I'm not sure which to use.
Some of them advertise as "no rinse". Does that mean some other products
require a rinse? In that case what do you rinse with? Tap water? If that
were true why bother sanitizing at all?

Also I bought some stoppers with holes for airlocks but the stoppers smell
strongly of rubber and I don't want that smell to go into the wine. Could
that happen? Did I buy the wrong thing?

I use 50g powdered KMS(potssium metabisulphite) in 4 litres of boiling
water for sanitizing everything. You can rinse with ditilled water
afterwards if you desire.

David wrote:
Hi,

I'm new to wine making and I was wondering if folks could recommend a
sanitization product. I mainly need to keep fermentation vessels, a siphon,
and bottles free from spoiling microorganisms. I am making mostly small
batches a gallon or so at a time, using pasteurized juice (so I don't need
to kill off microbes in the must).

There are a number of products on the market and I'm not sure which to use.
Some of them advertise as "no rinse". Does that mean some other products
require a rinse? In that case what do you rinse with? Tap water? If that
were true why bother sanitizing at all?

Also I bought some stoppers with holes for airlocks but the stoppers smell
strongly of rubber and I don't want that smell to go into the wine. Could
that happen? Did I buy the wrong thing?

I use 50g powdered KMS(potssium metabisulphite) in 4 litres of boiling
water for sanitizing everything. You can rinse with ditilled water
afterwards if you desire.

David wrote:
Hi,

I'm new to wine making and I was wondering if folks could recommend a
sanitization product. I mainly need to keep fermentation vessels, a siphon,
and bottles free from spoiling microorganisms. I am making mostly small
batches a gallon or so at a time, using pasteurized juice (so I don't need
to kill off microbes in the must).

There are a number of products on the market and I'm not sure which to use.
Some of them advertise as "no rinse". Does that mean some other products
require a rinse? In that case what do you rinse with? Tap water? If that
were true why bother sanitizing at all?

Also I bought some stoppers with holes for airlocks but the stoppers smell
strongly of rubber and I don't want that smell to go into the wine. Could
that happen? Did I buy the wrong thing?

I use 50g powdered KMS(potssium metabisulphite) in 4 litres of boiling
water for sanitizing everything. You can rinse with ditilled water
afterwards if you desire.

The most common sanitizer is sodium metabiosulfite or potassium
metabiosulfite. Sodium meta is cheaper and a great sanitizer. It should
not be used in the wine. For that use the Potassium meta, so it is a good
idea to have both. The instructions for mixing a sanitizing solution is
given on the package when you get it. You should mix in some citric acid
when you make the solution. This will enhance the action and I think it
makes it keep longer. A solution should be good for several months and then
needs to be used fresh. When you clean your carboys and are going to store
them, pour a few tablespoons in each and seal it with plastic wrap. It will
be sanitized when you need it 6 months or a year later.

If your rubber bungs smell of rubber, soak them in the solution for a few
days and they will probably loose the smell. They should not be in contact
with the wine anyway but I agree that you should get rid of the smell before
use.

Ray

"David" wrote in message
...
Hi,

I'm new to wine making and I was wondering if folks could recommend a
sanitization product. I mainly need to keep fermentation vessels, a
siphon,
and bottles free from spoiling microorganisms. I am making mostly small
batches a gallon or so at a time, using pasteurized juice (so I don't need
to kill off microbes in the must).

There are a number of products on the market and I'm not sure which to
use.
Some of them advertise as "no rinse". Does that mean some other products
require a rinse? In that case what do you rinse with? Tap water? If that
were true why bother sanitizing at all?

Also I bought some stoppers with holes for airlocks but the stoppers smell
strongly of rubber and I don't want that smell to go into the wine. Could
that happen? Did I buy the wrong thing?


Thanks,

David

The most common sanitizer is sodium metabiosulfite or potassium
metabiosulfite. Sodium meta is cheaper and a great sanitizer. It should
not be used in the wine. For that use the Potassium meta, so it is a good
idea to have both. The instructions for mixing a sanitizing solution is
given on the package when you get it. You should mix in some citric acid
when you make the solution. This will enhance the action and I think it
makes it keep longer. A solution should be good for several months and then
needs to be used fresh. When you clean your carboys and are going to store
them, pour a few tablespoons in each and seal it with plastic wrap. It will
be sanitized when you need it 6 months or a year later.

If your rubber bungs smell of rubber, soak them in the solution for a few
days and they will probably loose the smell. They should not be in contact
with the wine anyway but I agree that you should get rid of the smell before
use.

Ray

"David" wrote in message
...
Hi,

I'm new to wine making and I was wondering if folks could recommend a
sanitization product. I mainly need to keep fermentation vessels, a
siphon,
and bottles free from spoiling microorganisms. I am making mostly small
batches a gallon or so at a time, using pasteurized juice (so I don't need
to kill off microbes in the must).

There are a number of products on the market and I'm not sure which to
use.
Some of them advertise as "no rinse". Does that mean some other products
require a rinse? In that case what do you rinse with? Tap water? If that
were true why bother sanitizing at all?

Also I bought some stoppers with holes for airlocks but the stoppers smell
strongly of rubber and I don't want that smell to go into the wine. Could
that happen? Did I buy the wrong thing?


Thanks,

David

"David" wrote in message
...
Hi,

In that case what do you rinse with? Tap water? If that
were true why bother sanitizing at all?


There seems to be a popular misconception that tap water is not
"sanitary". Unless you are getting your water untreated from a well
in the middle of a cow pasture or something, it's sanitary enough for
all ordinary purposes. The advantage of "no-rinse" sanitizers is
convenience.

If you don't believe me, mix some tapwater with a small amount of malt
extract that's been separate boiled in some water (to sanitize
anything in the extract, not the water). Bottle it and wait for it to
spoil. You will be waiting a long time I think. I actually tried
this once. After two weeks nothing had happened.

In my experience, the primary source of microbial contamination is
inadequate physical cleaning. A drop of must or wort is left inside
some piece of equipment and grows something, which later gets
transferred to your wine or beer. Sanitizers are no substitute for
elbow grease.

--arne

"David" wrote in message
...
Hi,

In that case what do you rinse with? Tap water? If that
were true why bother sanitizing at all?


There seems to be a popular misconception that tap water is not
"sanitary". Unless you are getting your water untreated from a well
in the middle of a cow pasture or something, it's sanitary enough for
all ordinary purposes. The advantage of "no-rinse" sanitizers is
convenience.

If you don't believe me, mix some tapwater with a small amount of malt
extract that's been separate boiled in some water (to sanitize
anything in the extract, not the water). Bottle it and wait for it to
spoil. You will be waiting a long time I think. I actually tried
this once. After two weeks nothing had happened.

In my experience, the primary source of microbial contamination is
inadequate physical cleaning. A drop of must or wort is left inside
some piece of equipment and grows something, which later gets
transferred to your wine or beer. Sanitizers are no substitute for
elbow grease.

--arne

"David" wrote in message
...
Hi,

In that case what do you rinse with? Tap water? If that
were true why bother sanitizing at all?


There seems to be a popular misconception that tap water is not
"sanitary". Unless you are getting your water untreated from a well
in the middle of a cow pasture or something, it's sanitary enough for
all ordinary purposes. The advantage of "no-rinse" sanitizers is
convenience.

If you don't believe me, mix some tapwater with a small amount of malt
extract that's been separate boiled in some water (to sanitize
anything in the extract, not the water). Bottle it and wait for it to
spoil. You will be waiting a long time I think. I actually tried
this once. After two weeks nothing had happened.

In my experience, the primary source of microbial contamination is
inadequate physical cleaning. A drop of must or wort is left inside
some piece of equipment and grows something, which later gets
transferred to your wine or beer. Sanitizers are no substitute for
elbow grease.

--arne

"David" wrote in message
...
Hi,

In that case what do you rinse with? Tap water? If that
were true why bother sanitizing at all?


There seems to be a popular misconception that tap water is not
"sanitary". Unless you are getting your water untreated from a well
in the middle of a cow pasture or something, it's sanitary enough for
all ordinary purposes. The advantage of "no-rinse" sanitizers is
convenience.

If you don't believe me, mix some tapwater with a small amount of malt
extract that's been separate boiled in some water (to sanitize
anything in the extract, not the water). Bottle it and wait for it to
spoil. You will be waiting a long time I think. I actually tried
this once. After two weeks nothing had happened.

In my experience, the primary source of microbial contamination is
inadequate physical cleaning. A drop of must or wort is left inside
some piece of equipment and grows something, which later gets
transferred to your wine or beer. Sanitizers are no substitute for
elbow grease.

--arne

There seems to be a popular misconception that tap water is not
"sanitary". Unless you are getting your water untreated from a well
in the middle of a cow pasture or something, it's sanitary enough for
all ordinary purposes. The advantage of "no-rinse" sanitizers is
convenience.

If you don't believe me, mix some tapwater with a small amount of malt
extract that's been separate boiled in some water (to sanitize
anything in the extract, not the water). Bottle it and wait for it to
spoil. You will be waiting a long time I think. I actually tried
this once. After two weeks nothing had happened.

In my experience, the primary source of microbial contamination is
inadequate physical cleaning. A drop of must or wort is left inside
some piece of equipment and grows something, which later gets
transferred to your wine or beer. Sanitizers are no substitute for
elbow grease.

--arne



Here, here, Arne.

I use brushes and soda ash to wash and plenty of tap water to rinse.
Having already tested the wine for SO2 I put the amount of potasium
metabisulphite needed into the freshly rinsed container and rack. It's
simple and it works.

Frank

There seems to be a popular misconception that tap water is not
"sanitary". Unless you are getting your water untreated from a well
in the middle of a cow pasture or something, it's sanitary enough for
all ordinary purposes. The advantage of "no-rinse" sanitizers is
convenience.

If you don't believe me, mix some tapwater with a small amount of malt
extract that's been separate boiled in some water (to sanitize
anything in the extract, not the water). Bottle it and wait for it to
spoil. You will be waiting a long time I think. I actually tried
this once. After two weeks nothing had happened.

In my experience, the primary source of microbial contamination is
inadequate physical cleaning. A drop of must or wort is left inside
some piece of equipment and grows something, which later gets
transferred to your wine or beer. Sanitizers are no substitute for
elbow grease.

--arne



Here, here, Arne.

I use brushes and soda ash to wash and plenty of tap water to rinse.
Having already tested the wine for SO2 I put the amount of potasium
metabisulphite needed into the freshly rinsed container and rack. It's
simple and it works.

Frank

I am somewhat new to this newsgroup also...but have been reading it for some
time now. I have been making wine for a few years now and have NEVER
sanitized with anything other than tap water and anti-bacterial handsoap. I
have never had a problem. I have never had a batch of wine go bad from my
sterilizing practices. In order to have bacteria or fungus grow on your
equipment it must have something to "feed" upon so as long as you wash and
rinse thoroughly (tap water is fine), you won't ever have a problem...I
speak from experience. You need to be cognizant of the potential for
contamination, but there is no need to be paranoid. Sanitizers and
sterilizers do serve a vital purpose in winemaking, and are even necessary
at times, but let's remember that the ancient Sumerians were able to make
wine without them several thousand years ago...you can too.
-Dan
"Frank Mirigliano" wrote in message
...

There seems to be a popular misconception that tap water is not
"sanitary". Unless you are getting your water untreated from a well in
the middle of a cow pasture or something, it's sanitary enough for all
ordinary purposes. The advantage of "no-rinse" sanitizers is
convenience.

If you don't believe me, mix some tapwater with a small amount of malt
extract that's been separate boiled in some water (to sanitize anything
in the extract, not the water). Bottle it and wait for it to spoil. You
will be waiting a long time I think. I actually tried this once. After
two weeks nothing had happened.

In my experience, the primary source of microbial contamination is
inadequate physical cleaning. A drop of must or wort is left inside some
piece of equipment and grows something, which later gets transferred to
your wine or beer. Sanitizers are no substitute for elbow grease.

--arne



Here, here, Arne.

I use brushes and soda ash to wash and plenty of tap water to rinse.
Having already tested the wine for SO2 I put the amount of potasium
metabisulphite needed into the freshly rinsed container and rack. It's
simple and it works.

Frank

Hi

What do you do when racking into the secondary fermentation vessels?


How does one clean/sanitize the siphon?

Thanks,

David

"Frank Mirigliano" wrote in message
...


....


I use brushes and soda ash to wash and plenty of tap water to rinse.
Having already tested the wine for SO2 I put the amount of potasium
metabisulphite needed into the freshly rinsed container and rack. It's
simple and it works.

Frank

David wrote "There are a number of products on the market and I'm not sure
which to use.
Some of them advertise as "no rinse". Does that mean some other products
require a rinse? In that case what do you rinse with? Tap water? If that
were true why bother sanitizing at all?"

The no-rinse sanitizer I'm most familiar with is Iodophor. I have, and you
can use this product to sanitize (actually sterilize I believe would be the
proper term) bottles and equipment without rinsing and it will not affect
the flavor of beer or wine. I would caution to not let residues of Iodophor
solution dry on bottle walls as it can form a thin film that remains after
you add beer or wine.

If you use Chlorox you must rinse at least three times with water (use
previously boiled tap water if you're worried about it). Trust me, I
learned the hard way that Chlorox residue can add really bad flavors and can
kill residule yeast if you are trying to naturally carbonate beer. Probably
would affect champagne yeast the same way.

Most winemakers us sulfite as a sanitizer. Others have given good advise on
sodium and/or potassium metabisulfite use. No need to rinse these from your
containers or bottles as you will have added some sulfite to your wine.

Finally, it has been said many times on this forum that no pathogenic
microorganisms can live in wine. Some winemakers, myself included, just
make sure that the equipment and bottles are very clean before use.

Bill Frazier
Olathe, Kansas USA