A while back someone posted about using Oxyclean as a cleaner sterilizer. He also mentioned using it as a spray on his grapes against fungal activity. Was it Oxyclean or Oxiclean? They are very different. Oxyclean is from a Canadian company and Oxiclean is from a US company.
If it was used on vegetation, how effective was it and what was the mixing ratio used? I've got a little anthracnose that it might be worth experimenting with if I could be sure it was safe.
Some time ago I researched the patents on some peroxide-based fruit sprays, and quickly realized that they were basically sodium percarbonate, which is the active ingredient in Oxyclean (60%, IIRC).The literature indicated a wide range of applications and susceptible fungi & bacteria, and little in the way of limitations. I use it in rotation with other, more "technical" sprays, and especially late in the season, just before the prolonged rainy spells we sometimes get before harvest. I like the idea of the rain washing any residue away, and it's cheap enough to be a "throwaway" spray for a spell of wet weather, without counting toward the limits imposed on the "technical" sprays.
I'm in complete agreement with Lum about letting it get into the wine, but I think it is broken down pretty quickly in the vineyard. Heat, light and moisture cause it to breakdown.
Here's a link to a (virtually chemically identical) product which is in fact intended for sterilizing barrels & hoses.
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Note, however, the citric acid rinse to decompose any residual percarbonate on the equipment.
If I recall, the mixing ratio was quite flexible, but I one scoop per four gallons is the ratio I have in my journal. At the time I'd done the math. This stuff isn't exactly rocket science; it's pretty benign.
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