Potassium Metabisulfite is a common additive used to preserve and stabilize wines, ciders, and occasionally beers. When added to wine or must, it forms sulfur dioxide gas (SO2). This prevents most wild microorganisms from growing and acts as a potent antioxidant, protecting both the color and delicate flavors of wine. Potassium Metabisulfite solutions are also used as sanitizing rinses for winemaking equipment.
Recommended usage: Dosage varies when used to kill wild bacteria in must, halt fermentation, or preserve finished wines against oxidation. The addition of ¼ teaspoon of potassium metabisulfite to 5 gallons contributes approximately 50 ppm of free SO2.