What are some approved sanitation methods for winemakers?
In the following paragraphs, we will explore the most common ways to sanitize winemaking equipment. We will also provide you with directions to make one U.S. gallon of sanitizing solution with each sanitizing agent described. Boiling The most basic way to sanitize equipment is to boil your equipment in water. No chemicals are involved, and all you need is a source of heat, water, and a large vessel to hold the water. As you learned in grade school, high temperatures applied over a length of time will sanitize most anything. Home canners have known this for years…. they dunk their glassware in boiling water before filling them with food. METHOD: Boil equipment in water for at least 5-10 minutes. Note: Minimum sustained water temperature must be no less than 170 degrees for fifteen minutes. Chlorine Chlorine (free available chlorine, in the form of household bleach) is the most universally accessible sanitizer and is an excellent cleaner and disinfectant. However, if winemaking equipme
