Huh! I never thought of oxyclean. I use bleach on anything that I
haven't used in a while, or anything will a visible stain or film.
Then I rinse it 3 to 5 times with clear water, or until all bleach
smell is gone.

Before using all equipment I rinse it in NaMS, and just shake off the
excess -- no further rinsing.

I normally use 2 oz of NaMS in 1 gallon water -- I recently made up a
batch of 4 oz in 1 gallon. Won't do that again -- the odor is so
violent and rough on the sinuses that I have to have a fan running. On
the bright side, I'm sure it kills everything it touches! :-)

Bryan



On 13 Oct 2006 17:35:43 -0700, wrote:

>Oxiclean is much better and safer for wine and beermaking. I formally
>used chlorine but not anymore. Oxiclean actually cleans organic stains
>like that white film that forms on the destemmer great, where chlorine
>doesn't.
>
>Bob
>
>
>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