- The first main difference is that I do not clean on a monthly schedule. I clean and sanitize right before I plan to use the area. These mean I sanitize anytime I plan on exposing the wine or wine must.
- The second difference is that I do not use B-Brite as a wipe-down solution. This product works well for sanitizing wine bottles, fermenters, stirring paddles, etc, but I have found Five Star: Star San to be better for wiping-down counters. It has a slight foaming action to it that helps get into corners an crevasse. After this, I spray everything down with a solution of sodium metabisulfite and citric acid, just as you do.
- The last difference is, that since I do my winemaking in a basement area that has exposed floor joists, etc., I feel it is necessary to spray the joist and sub-flooring that is immediately over the winemaking area. I do not do this every time, but only on occasion. I use the same sodium metabisulfite/citric acid mix that I use to spray the counter, faucets, etc.
There appears to be plenty of information on equipment and supplies, cleaning/sanitation/sterilization, yet I"m having a difficult time of locating a protocol specifically related to maintaining a production area for a home winemaker (counters, floor, fixtures, sinks, drains, walls, etc.). I currently clean up splashes as they occur and monthly I do a fairly thorough wipe down of all surfaces with a B-brite dilution and spray with a kms
/citric solution. Hope you can provide some guidance.
Name: Roy R.
State: North Carolina
You are absolutely correct. There is not much information out there in regards to sanitizing a winemaking area. You can find some mention of it in several winemaking books, but not much more than a paragraph.
I have to tell you that what you are doing is pretty much what I do, however there are some differences in how I approach it.