I made homemade wine for several years and learned that sodium/potassium metabisulphite was preferred by most winemakers as a disinfectant over bleach. The major reasons are that it rinses easily and is very effective. Sodium metabisulphite is a little more effective as a disinfectant than potassium metabisulphite but can cause off-flavors if used in wine as a preservative, which is why potassium metabisulphite is usually added to the wine, while sodium metabisulphite is usually used to disinfect equipment (obviously, nobody would use bleach as a wine preservative).
My question is, is there any reason not to use sodium or potassium metabisulphite as a disinfectant for QT equipment, filter socks, and other stuff I might want to disinfect? Also, after reading about bleach dosing in the General Forum, might there be other potential uses for a relatively safe disinfectant like sodium/potassium metabisulphite?
My question is, is there any reason not to use sodium or potassium metabisulphite as a disinfectant for QT equipment, filter socks, and other stuff I might want to disinfect? Also, after reading about bleach dosing in the General Forum, might there be other potential uses for a relatively safe disinfectant like sodium/potassium metabisulphite?