Sounds like good advice, I don't use stainless so did not want to
comment. I know stainless does look like gray sandpaper if it is not
buffed up and though that might be what he was seeing, but did not
want to mess him up either.

Are you sure idophor is ok with winemaking? I was pretty sure that
was exclusive to beermakers because you left it in, but do not use it.
I thought there was a problem with exposing the wine to it. (We just
started making beer...)

With wine containers, after cleaning, I rinse with a 1% sulfite and ~
..5% citric acid solution to sanitize instead of idophor. I just let it
drip out and have at it. I have no idea if it has prevented problems,
but don't have any and figure it's cheap insurance. If stink is any
indicator, it kills lots of stuff... )
Regards,
Joe

>
> As an avid homebrewer, "stainless" could be my middle name. I did want
> to warn folks on this thread that I would never just rinse a keg and
> then use it for ANYTHING. I always sanitize and try to sterilize. This
> means, like one of the other posters on the thread, using a sodium
> percarbonate solution. This usually works great. I'd like to add that
> 99% of things come out by letting it sit overnight. People don't let
> time do the work for them. They are too impatient.
>
> After I do that I rinse, rinse, and then rinse again. Finally, I do my
> best to sterilize, and that means using an iodophor solution. A few
> fellow winemakers I know skip this step, but they also have had
> problems. Knock on wood, I try my best to sterilize all my equipment
> before use, and so far, so good.
>
> Also, I wonder if the look that they are describing might not be just
> the low gloss finish used on typical stainless. It isn't polished up
> to a chrome like shine inside of a keg, like you'd see in stainless
> cookware. It is more like a matte finish, or like a brushed aluminum
> look.
>
> Hope some of that is helpful.
>
> Regards,
>
> Deadend