Subject: sodium metabisulfite
Date: 1989-08-10 22:15:38 GMT
>For several batches of brew, I have used my large, enamelled canning
>pot for sterilizing with sodium metabisulfite.
This I don't understand. Why are you using sodium metabisulfite
for beer? It is not recommended (by Papazian and others) because
it imparts an undesirable flavor to the beer.
>Now that it is
>canning time, I find that I cannot get all the residue out of that
>pot. Even though it has been scrubbed with great vigor and boiled
>with plain water several times, jars that are boiled in this pot
>will always have a coating of the sodium metabisulfite. A great
>batch of grape butter might be endangered from this.
Doubtful. I'm not a chemist (I don't even play one on TV), but
my guess is that your residue is lime and not sodium metabisulfite.
Even if it is, if it doesn't scrub or boil off, it isn't coating
your jars. Secondly, I don't see any harm in the outsides of the
jars being coated with anything (except for toxic waste).
Relax, don't worry, have a grape butter sandwich and a homebrew.
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