The first step is to clean your equipment and hands. We recommend an oxygen-based cleanser like EasyClean, 1-Step or B-Brite. You can also use a chlorine-based product called C-Brite. Once everything is clean, then you sanitize. The best way to sanitize is with a 1.25% sulfite solution made with either Potassium Metabisulfite (K-Meta) or Sodium Metabisulphite (Na-Meta) . K is the elemental symbol for potassium and Na is the element symbol for sodium, and so we will refer Potassium Metabisulfite as K-Meta. We include a jar of EasyClean and K-Meta with every starter’s package we sell.

To make a cleaning solution, mix 1 tablespoon of EasyClean with 1 gallon of water. The easiest way do this is in your primary fermentation bucket. We recommend purchasing an inexpensive nylon dish brush to clean the sides of the bucket. After you have cleaned everything, we recommend you transfer your cleaning solution to another vessel until you are finished with a step. We usually forget to clean something and I hate to make a second batch of cleaning solution because I forgot to clean the hydrometer!

To make a 1.25% sulfite solution, mix 3 tablespoons of K-Meta /Na-Meta with 1 gallon of water. Please note that the cleaning solution is only good for 4-5 hours, while the sulfite solution can be safely stored and reused for up to one year. We store ours in a 1-gallon jug, but you can use anything that has a seal. In addition, we store some of the sulfite solution in a spray bottle. That way you always have some handy when all you need to do is sanitize the hydrometer. To determine if you sulfite solution is still good, smell it. PLEASE NOTE: the smell can be very potent and harmful to asthmatics; therefore, the best way is to open the jug and waif the fumes toward your nose. If you can ’t detect a strong sulphur smell, it is losing its effectiveness and it is time to replace.

Now that you have your solutions ready, clean all of the equipment you plan to use with the cleaning solution. Then use the sulfite solution to sanitize. Leave the sanitizer in contact with the equipment for at least 2 minutes to make sure all of the harmful bacteria are killed. For your bucket, pour the sanitizer in the bucket and lay the lid on top. For your carboy, pour in the sulfite and put the stopper in the top. The sulfur fumes will kill the bacteria in both. For items like the siphon, use your hand to completely cover the surface with the sanitizer and allow it to sit for several minutes before using. It is also a good idea to sanitize the sink so you have a place to lay your sanitized equipment down.

Please note the cleansers can make glass items like hydrometers and carboys very slippery and easy to drop and break. Be sure to dry your hands before picking up anything that has been cleaned to avoid breakage.

Now that we understand cleaning and sanitizing, we can move on to actually making wine!