Sodium metabisulphate

If the "burnt matches" smell is still strong, it's OK. How long does it last? Dunno, I never measured. Months, at least, as long as it's kept in a sealed container. Best answer I can give is "until the burnt matches smell fades."

Dick

Did you realize that you can make wine and sanitize without the bisulphite?

To sanitize the bottles with no sulfites - after you wash them, place them in a cold oven then bake them at 325 - 350 degrees F. for at least 20 minutes after the oven reaches temperature. (Note it takes a bit later to come to temperature when it's full of bottles.) I bake mine in batches - when I'm preparing dinner. When they cool, I place a small piece of food wrap over each bottle. (I line up 3 bottles and place a thin strip wrap over all three and cut inbetween the bottles.) I store them in the wine bottle box - then they are ready and sanitized when I'm ready to bottle. I've never had any problems - and when I've been able to keep wine for 5 years, or intentionally do it - it is still good. If you want more info - you are welcome to contact me at my email address or within this forum.

Anine

Bottles don't have to be sanitized. Just pretty clean. As soon as they hit the air they become unsanitized and I doubt you bottle your wine in a vacuum. Cleaning with bleach or oxiclean then rinsed should be fine as long as the sulfite levels in the wine prior to bottling are high enough.

wrote:

I think you're confusing "sanitize" with "sterilize".

"Cleaning with bleach or oxiclean" *is* sanitizing. Bottles *do* have to be sanitized. They do *not* have to be sterilized.