How to Make K-Meta Solution
This is a common question — how to make K-meta solution?
Some will ask, “What is K-meta?” This is an excellent question to ask if one doesn’t know what it is.
K-meta is shorthand for Potassium Metabisulfite, which is a sulfite compound that is produced naturally in the fermentation process AND is used by winemakers as an antioxidant and preservative. The elemental symbol for potassium is “K” and “meta” is short for metabisulfite.
K-meta is added directly to wine prior to fermentation to kill or stunt wild yeast and other unwanted microbial life. Post-fermentation, I add K-meta at every racking and at bottling to help keep unwanted microbial life at bay. It is an antioxidant, as free SO2 binds with O2 and with other contaminants, rendering them harmless. Wines made without added K-meta tend to have much shorter shelf lives.
But I digress. K-meta solution is used to sanitize winemaking equipment.
How To Make It
There are numerous recipes for K-meta solution, and generally speaking they all work. This is the recipe I normally use:
- 2 to 3 Tbsp powdered K-meta
- 1 Tbsp tartaric acid (I also use acid blend)
- 1 US gallon water
Put the K-meta and acid in a gallon jug and fill with water.
Note: Carlo Rossi sells “Burgundy” and “Chablis” (plus other wines) in 4 liter jugs. At this time the wine is $17 USD for 5.5 bottles worth of wine, it makes a great cooking wine, is not horrible to drink, and comes with a free 4 liter jug.
How To Use It
My understanding is that liquid K-meta solution does not sanitize. Gaseous K-meta solution does. The process is to douse equipment with K-meta solution and let stand for at least 10 minutes.
I have a 2 US gallon food-grade bucket. It’s my practice to drop small items into it, and douse them with K-meta solution. To use the equipment, I remove it from the bucket, shake off residue, and use it. DO NOT rinse the equipment, as that defeats the purpose of sanitization.
To sanitize racking tubing and canes, rack K-meta solution through it. For instance, at pressing time I racking 1 gallon of K-meta solution from carboy to carboy, ensuring all interior surfaces are splashed. Later I shake out any residue.
Reusing K-Meta Solution
K-meta solution is re-usable. Whatever solution remains in the 2 gallon bucket goes back into my K-meta jug, as does the solution racked from carboy to carboy.
However, if a portion of the solution is contaminated, e.g., I get wine into it, there are “chunks”, it’s cloudy, etc. That I throw out. There is also inevitable loss during usage.
Typically I make new solution when my jug is down to half full OR it looks contaminated. Normally this is every 6 to 12 months.
The test with K-meta is “does it stink?”. If the K-meta makes you cough, it means 2 things:
- The solution is still good, meaning effective. NEVER sniff deeply. Holding the jug near your hose, wave your hand over the mouth of the jug and sniff lightly. If it reeks, it’s still good.
- You’re not taking proper precautions. Sniff K-meta VERY carefully, and always run a fan while using it. This stuff is bad for the lungs.
Treat K-meta with caution and you’ll be fine.