Sanitizing During Winemaking

A conversation with a new comrade on WineMakingTalk prompted me to record what I do for sanitizing during a winemaking session.

In this context, a “session” is any time I touch my wines. This can include crushing grapes, starting a kit, pressing grapes, racking wine, bottling wine, and more.

I normally use a sanitizing solution made by dissolving 2 to 3 Tbsp Potassium Metabisulfite (K-meta) and 1 Tbsp Tartaric Acid or Acid Blend in 1 US gallon of water. I keep this in glass jugs. The solution is good as long as it’s relatively clear and it stinks. I tend to replace it every 6 months, but have used it as long as 12 months.

This is a no-rinse solution, meaning that when used on equipment, there is no need to rinse. Just shake off any excess. Star San is a popular no-rinse sanitizer for winemaking, and my process works with it or any other no-rinse sanitizer.

Note that K-meta sanitizing solution needs up to 10 minutes of exposure to sanitize. Generally speaking, my equipment has sufficient exposure between the time I initially treat it, and actually use it. Star San requires less time, supposedly 2 minutes.

At the beginning of a session:

1. Start with clean equipment.
2. Wipe the counter and all flat surfaces using a clean paper towel that has been wet with sanitizer.
3. Douse equipment with sanitizer. Small items I put in a food grade bucket and douse there. It generally takes me 10-15 minutes to complete setup, so the equipment has had enough exposure by the time I’m ready to proceed.
4. Rack sanitizer from container to container, splashing the sides of the receiving container. This helps ensure all racking tubes, racking canes, and filler rods are sanitized.
5. Do whatever I’m doing, e.g., starting kit, racking, bottling, etc. I rinse equipment after each use to remove “stuff”, then drop back into the sanitizer.
6. When done, if the sanitizer is clear, pour it back into the jug for next time.
7. Clean all equipment, never put anything away with visible foreign matter. This is how I start with clean equipment.

When fermenters look ugly and discolored, I toss in a scoop of Oxyclean, and fill with hot tap water. An hour soak turns them pretty and white. I drop equipment in, especially racking tubes, thieves, etc., to let them soak. Rinse very well afterward, several times, with hot tap water.

Periodically I make a batch of OneStep cleaner, and do the same. Hoses can get crusty inside. It helps to have a long piece of string, work it through the hose, and use it to pull a chunk of cotton t-shirt through it.

Recently, I’ve started swapping airlocks, stoppers, and vented bungs on a monthly basis. The used ones soak in Oxyclean or One Step for an hour or so, get well rinsed, then I soak them in clear water for an hour. I dry them on a clean towel before putting away.