To use as a sterilizer, bacterial inhibitor and racking solution, add 3 tbsps (50g) per 4L (1 USG) to cool water. Reusable one month after mixing. Keep tightly capped. Avoid inhalation.
To sterilize fruit and minimize oxidation pre-fermentation or to use as a wine stabilizer post-fermentation, add 0.8g per 4L (1 USG) of must or wine.
If aging longer than 1 year, add an additional 1/4 tsp per 23L (6 USG) of wine.