Sodium metabisulphite is used to make up a sterilising solution for equipment, bottles, and containers. Mix approximately 1 teaspoon per litre of water, use to coat all surfaces of your equipment, then rinse thoroughly before use. A reliable, economical sterilising option for home brewers and wine makers.
Also used in wine making to inhibit bacterial growth and prevent oxidation, in conjunction with Campden Tablets. Always rinse equipment thoroughly after use. See also: Young's Cleaner/Steriliser and Puriclean for alternative sterilising options, or browse all cleaning & sanitising supplies.
Frequently Asked Questions
- What is sodium metabisulphite used for in home brewing?
- Two main jobs: sterilising equipment (mixed with water it releases sulphur dioxide, which kills bacteria and wild yeast on contact) and stabilising wine or cider (a small dose before bottling prevents oxidation and spoilage). It's the powdered form of the same active ingredient found in Campden tablets.
- What's the difference between sodium metabisulphite and potassium metabisulphite?
- They do the same job. Potassium metabisulphite is often preferred for adding directly to wine because it doesn't contribute sodium, while sodium metabisulphite is the economical choice for sterilising solutions where the product is rinsed away. For equipment cleaning, either works identically.
- How much sodium metabisulphite do I use for sterilising?
- Roughly 1 teaspoon (about 5g) per litre of cold water. Wet all surfaces of your equipment, leave for a few minutes, then drain. Rinse with cold pre-boiled water before use. The solution keeps in a sealed container for about a week — once it stops smelling sharply of sulphur it needs replacing.
- Is sodium metabisulphite the same as Campden tablets?
- Effectively yes — Campden tablets are pre-measured doses of metabisulphite (one tablet treats 4.5 litres). Powder is more economical for sterilising large volumes of equipment; tablets are more convenient for accurately dosing wine or cider.
- Can I use it to remove chlorine from tap water?
- Yes — a tiny pinch (or one crushed Campden tablet) per 23 litres neutralises chlorine and chloramine in brewing water, preventing medicinal off-flavours in your finished beer.