Sanitizing

It seems that most everything I learn in winemaking has multiple answers. Take sanitizing equipment, which I seem to spend most of my time doing. At AP VIN I've learned to mix a solution of about a half tablespoon of potassium metabisulfite per gallon of water. We follow that up with a ozonated water rinse. That, by most accounts, is pretty effective. Another winery I've visited sanitizes with an iodine solution, followed by a 5 minute wait, followed by a water rinse. Not sure what is best, but I prefer the sulfite/ozone both for its double cleaning and for the fact that sulfites are naturally occuring in wine and any residue left behind is only going to have the mild effect of minimally increasing a wine's sulfite level, which gets tested anyway.

Here's a nice link about sanitizing with chemicals.

Here's another about using ozone.