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Sterilization Process In Making Wine At Home The most important procedure when making wine is cleanliness. All of the equipment in contact with the wine must be sterilized. Millions of microorganisms are all around us and should not be allowed to enter the process. There are several ways to accomplish this task. For materials that are heat tolerant, heat by placing them in boiling water for 10 minutes. Non-scented chlorine bleach is an excellent disinfectant. By dissolving ¼ cup of bleach to 1 gallon of water, a good sterilizing solution is produced. Make sure that you thoroughly rinse several times with water after using the bleach. The other most popular sterilizer when making wine is sulphur. It is purchased in a salt form of sodium or PotassiumMetabisulphate. The campden tablets are used in must to sterilize the juice. To disinfect the equipment, dissolve 50 grams of metabisulphate salt per gallon of water and rinse all of the equipment with this solution before use. The sulphur being released destroys, on contact, all of the organisms.

Contributed by Mirko Davidovic on January 21, 2008, at 4:58 PM UTC.

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This intel was contributed by Mirko Davidovic Mirko Davidovic

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