NaMS is cheaper than KMS. So I use (Sodium Metabisulfite) for
sanitizing and leave the KMS for additions.

The Citric Acid enhances the sanitization by shifting the pH.

Jason

Eric P. wrote:
> What do you add the citric acid to the NaMS? Just curious!
>
> > wrote in message
> ups.com...
> > Andrew-
> >
> > I use Iodophor and NaMS / KMS. For unknown equipment I soak it in
> > iodophor solution (2 caps / 5 gallons = 12.5 ppm). That's a
> > sterilizer- 60 seconds of contact kills.
> >
> > It's a no-rinse sanitizer so you *could* leave it in contact- I have
> > waffled back and forth yet for wine (for beer it doesn't matter).
> > Maybe this year I'll try a few bottles each way and rack them for a
> > year and see if I can taste/smell a difference. Either way, drain it
> > well or rinse it well.
> >
> > Sometimes if I'm feeling particularly difficult I'll even rinse the
> > bottles with NaMS/Citric, then rinse again.
> >
> > No problems so far.
> >
> > Jason
> >
> >
> > Andrew wrote:
> >> Hello. I'm hoping that someone could help me with my santizing
> >> procedure. Currently I make a few wines from kits and other small
> >> batches from fruit and honey.
> >>
> >> Up until now I've only ever washed my equipment and bottles with Sparkle
> >> Bright, rinsing with tap water and have not had any problems. Is there a
> >> better method?
> >>
> >> Thanks,
> >> Andrew
> >