Cleaning Bottles

[Hippie]

Yep, that it would.

[fatbloke]

Actually no, fatbloke, you might not be OK. Studies have shown the 'cork taint' problem to happen as a result of just having bleach in the winemaking area, much less using it to clean equipment, bottles, etc.

Why use bleach when there are all kinds of other non-bleach sanitizers and cleaners available that do not cause problems ?

Do a google search to find the actual chemical name for this phenomenon and learn more about it.

When I get a few minutes over the weekend I'm gonna read that article that Bob posted the link for.

Why use it ? Well it was too hand (we buy the cheap unscented stuff) - though I was also thinking about using it as an alkali, as the wine dreg's/crust in the bottles would, if anything, have an acid pH and the alkali of the bleach would go some way to neutralising that as well as softening it up to rinse with soap/water.

I'm thinking about getting some of the stuff Bob suggested from Brouwland as they have a couple of other bits and pieces I want to order. Then I wouldn't have to use unsuitable household cleaners for "heavy duty" applications.

Cheers for the tip though, it'd make sense to clean the working area with something else prior to doing any actual "making".

regards

JtFB

[Hippie]

Actually no, fatbloke, you might not be OK. Studies have shown the 'cork taint' problem to happen as a result of just having bleach in the winemaking area, much less using it to clean equipment, bottles, etc.

Why use bleach when there are all kinds of other non-bleach sanitizers and cleaners available that do not cause problems ?

Do a google search to find the actual chemical name for this phenomenon and learn more about it.

[fatbloke]

I would not use bleach as it is extremely hard to rinse away and one can never be 100% positive it is all rinsed away.

Bleach is a no-no in winemaking because it has been linked to a condition called 'cork taint'.

Yup
thats why i try to avoid it, i read recently that as much as 10% of a wineries wine can be lost to TCA in any given year....makes me shudder just to think of that

http://www.aromadictionary.com/artic...t_article.html

Damn! you learn something new every day, and that's my new thing.

I'd guess that I should be ok, as once the bottles are clean I re-wash/rinse and spray with sulphite before actually filling them with the "vino collapso"

regards

JtFB

[lockwood1956]

Bleach is a no-no in winemaking because it has been linked to a condition called 'cork taint'.

Yup
thats why i try to avoid it, i read recently that as much as 10% of a wineries wine can be lost to TCA in any given year....makes me shudder just to think of that

http://www.aromadictionary.com/artic...t_article.html

[benarnold]

yes it is

woohoo!

Well, I only bottled the white wine as something came up (doesn't it always!)

This one tastes even better than the first batch I made, it's downright gorgeous! And it's crystal clear without any finings, I am decidedly happy

The spray bottle of metabisulphate is genius, just spray and go, saves so much hassle.

[Hippie]

I would not use bleach as it is extremely hard to rinse away and one can never be 100% positive it is all rinsed away.

Bleach is a no-no in winemaking because it has been linked to a condition called 'cork taint'.

[lockwood1956]

hopefully it's just as good for the bottles themselves.

yes it is

[warboss100]

Am I the only person who uses Milton Sterilising Fluid to sterilise their bottles?

Once the bottles are clean, add a squirt of Milton, top up with water, leave for fifteen mins, rinse four times, fill with wine, job done.

It works for me

i use milton sterilising tablets, same sort of job, place one in for each litre of water "in a bucket" and leave for 15mins.
they work very well

[benarnold]

Am I the only person who uses Milton Sterilising Fluid to sterilise their bottles?

Once the bottles are clean, add a squirt of Milton, top up with water, leave for fifteen mins, rinse four times, fill with wine, job done.

It works for me

I used to do this until I read Bob's treatise on metabisulphate, now I use that instead. Just read it again in fact and it seems more geared towards pre-bottle equipment, hopefully it's just as good for the bottles themselves.

This morning I put 12 bottles in the dishwasher on the baby-bottle cycle. Tonight I will bottle a gallon of wine#1 and a gallon of wine#2. Along with the elderflower champagne I made last week, I'm hoping for some sunny evenings to enjoy them

[Boo]

Am I the only person who uses Milton Sterilising Fluid to sterilise their bottles?

Once the bottles are clean, add a squirt of Milton, top up with water, leave for fifteen mins, rinse four times, fill with wine, job done.

It works for me

[Biggles]

My ingredients for getting commercial bottles clean before using them for home brew are.

1 x Bath
1 x Bag Soda Crystals
Warm water to fill bath. Add the bottles requiring cleaning, stir and leave for several hours. Remove bottles and check at intervals.

I have found some bottles where the labels dont come off, Canaletto for example, these i just take to the recycle bank. All others just slip away.

Soda crystals are from most supermarkets at about 60p per bag, If i'm doing a lot then i tend to add two bags and get thro about 300 bottles. Also cleans the wine remnants left inside the bottle.

[lockwood1956]

here is the product blurb

TECHNICAL INFORMATION SHEET
CLEANING & STERILISING


Chemipro OXI
Purpose

Chemipro OXI is intended for cleaning and sterilising all brewing equipment in an effective and environmentally friendly manner with no rinsing required!
Description

Chemipro OXI is supplied as a crystalline, water soluble substance and is a compound of sodium carbonate and hydrogen peroxide. It dissolves into water rapidly to release oxygen and provides powerful cleaning, bleaching, stain removal and de-odourising capabilities.
Methods of Use

Chemipro OXI cleans and disinfects by means of active oxygen. Mix 4 grams into 1 litre of how water. Soak for 4 – 5 minutes and allow to drain. Vessels should be turned upside down if possible and left until dry. Chemipro OXI is also a very effective cleaner of kitchen equipment such as deep fat fryers, baking trays etc. For this purpose, contact time should be increased to several hours. Burnt fat etc. just lifts off.

Storage and handling

Store in a cool dark place.

Safety

Avoid contact with eyes, skin and clothing. Ensure adequate ventilation. Do not swallow. Avoid breathing vapours, mists or dust. Prevent contact with combustible or organic materials. Wash thoroughly after handling.

[lockwood1956]

Brupaks import a cleaner from Belgium called chemipro oxi

it works a treat, it's available from Brupaks stockists

http://www.brupaks.com/stockists.html

[fatbloke]

My main concern, though, is getting the INSIDE of the bottle clean

To clean, warm water and soap + bottle brush = clean bottles

If that doesn't shift it, I just use a couple of tablespoons of bleach and hot water. Then let it soak for a couple of days - any lumpy looking stains have usually dissolved and then it's just the soap/water/bottle brush.

Just store them with something over the top to keep out dust (having already made sure that the bottles are dry inside) like a cloth or something like that - clingfilm can cause condensation which can dry out causing water marks.

If you've got a box or something is also fine.

Just remember, you'll probably be running steriliser or sanitiser through the bottles as a pre-filling technique.

The bottles can't be clean enough internally - cos that's where the wine might screw up over time.

regards

JtFB