sanitizing of equipment and bottles with KMS or SMS

You are absolutely correct Neil. Even then, it's not overly effective at killing anything, mainly just stymies (inhibits)the bugs. The same effect occurs in the wine. Most of the cultured yeast used today are quite resilient to sulfur, and once the free levels become bound, the MLF are no loner inhibited either.

I've always questioned the use of meta on equipment or bottles. Never seen it done in a winery. I for one don't care to smell that stuff anymore than necessary and would sooner use a simple detergent. But for the record, we do use a non-chlorine sanitizer.

clyde Steelville, Missouri, USofA

Metabi is used quite regularly for sanitation throughout the wine industry (I work for a winery myself). Yes at higher pH there is less molecular, but this is less molecular per gram of metabi added to the liquid. When you're using water you can add as much metabi as you wish to reach the sterilization amount as the minimum molecular or more (ie 1000ppm 10000ppm ...it doesn't matter) an amount which would never be added to a cherished wine! In wine however, most winemakers don't feel comfortable adding such grand amounts. But when its just dissolved in water you can make whatever concentration you wish to achieve.