Label
All
0
Clear all filters

Cleanliness

Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About
Cleanliness is essential in winemaking, for by preparing the most suitable environment for yeast to operate, ideal conditions are created for the growth of bacteria. Everything must be done to ensure that no bacteria are present when the fermentation is started. All equipment should be sterilized before use with a solution made up from two Campden tablets (sodium metabisulphate) and a saltspoon of citric acid in one pint/500ml water. Keep the solution tightly corked in order to avoid deterioration. When storing empty jars, leave them with ½in/12mm of this solution in the bottom. Alternatively if the sodium metabisulphate is in powder form the solution is made up of 5oz/125g to 1 gallon/4.5 litres warm water.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of

The licensor does not allow printing of this title