Potassium Metabisulfite is used during wine making to kill wild yeasts and bacteria, allowing your yeast to better ferement. In addition it will may improve flavor and inhibit enzymatic browning in white wines. Your pH level and grape conditions may impact the amount needed. Note that over time Potassium Metabisulfite will lose potency. We recommend replacing your product annually.
Use one (1) teaspoon per 5 gallons. (50ppm)
