Cleaning & Sanitizing

Next to following your wine or beer kit’s instructions- sanitizing is the most important step in assuring success for the home vintner/brewer. If you have any questions regarding cleaning and sanitation please ask your knowledgeable staff at any of the six Wine Sense locations.

Cleaning: the removal of physical matter (in our case dried wine, beer or yeast residue)

Sanitizing: the minimization of microbial activity (you can not sanitize something that has not been cleaned of physical matter).

Sparkle Brite/Diversol: A very effective cleaner which will remove heavy soils, stains, flavours and odours. 20 minutes of contact time will also sanitize. Must be rinsed with fresh water as it is chlorine based.

Sodium Metabisulphite: Used for many years by Sodium Metabisulphite is an effective sanitizer for winemakers. The strong sulphur gas/odour sanitizes clean equipment with a quick rinse. Sodium Metabisulphite is reusable and can last in a sealed container for up 6-9 months (as long as the odour remains). Sodium Metabilsulphite is only effective if the equipment is properly cleaned first. Sodium Metabisulphite is not strong enough for beermaking*.

Aseptox: Is a very good cleaner which will remove light to medium matter on your wine making equipment. Aseptox will also sanitize with about 60 seconds of contact time which makes it a very effective ‘one step prep’ for winemakers. Aseptox does not require rinsing.

Beer makers can use Aseptox to clean but should use a stronger sanitizer like StarSan for best results.

StarSan: A very effective sanitizer for both wine and beer making. StarSan is only effective if equipment is properly cleaned first. StarSan has a foaming quality which clings to your equipment which provides best sanitation results. StarSan is very easy to use and does not require rinsing.

*Beer is more susceptible to bacteria than wine and as a result requires a stronger sanitizer