- Joined
- Aug 5, 2011
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Bleach in any, form should not be part of your wine cleaning equipment. Bleach can interact with a bacteria (I think, maybe a chemical) in corks and cause cork taint. A musty, wet dish rag taste that cannot be removed. I clean with Oxyclean Free or PBW or any of the other Percarbonate cleaners. I sanitize with either meta bi sulphite solution or star San. Some folks don't like the foam of star San and use Idophor. Any one of those can be mixed in gallon sized batches, kept, covered for about a month.