The 1/4 tsp seems to make a huge difference in how long my wine maintains it's freshness, but it doesn't make the wine taste like it's overrun with chemicals.

KMS (potassium metabisulfite) is great for mixing with citric acid and water to fill empty oak barrels until they're ready for use. I also use it to rinse my cleaned recycled wine bottles prior to bottling. I use small amounts for preserving wine in oak barrels and carboys. It comes in mylar bags so it doesn't lose it's efficacy once opened.

Tis is vital to keeping my brew from infection. I have been brewing 12 years, have used it from day one with 2 infections only. Nuff said for me.

Nice clean material as described by vendor

I make a lot of mead. I usually let ferment completely dry, so sometimes I bother with sulfites and sometimes I don't. When I tried making a white wine for the first time, I learned how valuable sulfites are in wine making. The first year, I had serious oxidation issues. After a couple months, the wine darkened and oxidation flavors became noticeable. Wine is way more susceptible to oxidation than any of the beer or mead I had made previously. Sulfites aren't a substitute for limiting oxygen exposure to the best of your abilities, but it does offer some added protection. I now buy it by the pound because I add it to all batches of wine and mead.

I used this in a mead I made to kill off the yeast so I could backsweeten and bottle. Worked like a charm.

I use this along with potassium sorbate when I want to stop fermentation and back-sweeten.

hey, our wine making went from bad to good when we finally found the white wine red wine manuals, it all came together, we were at a spring barrel tasting this weekend and you know what all our wines are better so we order a bottle of semilon i could not tell what varitel it was it could have been anything,this bottle was from a big winery, the point you ask, we can make great wine at home every crush, if we have the info,we have the info red and white more wine making manuals, long story short always skin contact whites 24 hours, ad sulfer after 10 gallons crushed,mix well make pvc stomper, put painters plastic over top over night,dont let gas leak out, keep as cold as you can, press off in morning,settle out solids overnight rack do bentonite fining in morning let settle overnight rack, rehydrate yeast correctly ,stir daily in glass carboys add yeast nurfient daily, then stir daily,we usually stir a couple time,sometimes it ends up on the floor,it taks a season to master stiring a carboy,now when you 24 hour skin contact whites for 24 hours, some will have a protien haze, like this old clone of chard,so get some chitosan and fine the hazy carboys after 2 months if they dont clear up,and the not full carboys drink them first and fast before they spoil they always do, peace

the foil bag container is hard to work out of a wide mouth container plastic container seems better, like you said crush 10 gallons, add a half teaspoon so2 in 250 ml tap water,thats alot of back and forth to the so2 container man, always mix so2 in very well before next 10 gallons and all the many 10 gallons after,we would not want it any other way

I use a little when I rehydrate a barrel so it gets in between the staves and hepls kill any critters that might be lurking