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Sodium Metabisulfite is a common additive used to preserve and stabilize wines, ciders, and occasionally beers. When added to wine or must, it forms sulfur dioxide gas (SO2). This prevents most wild microorganisms from growing and acts as a potent antioxidant, protecting both the color and delicate flavors of wine.
The team at the German brewing forum recommends that you add 100 mg/l of SMB in the mash water and 10-15 mg/l of SMB in the sparge water for low oxygen brewing.
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