Ask Wine Wizard
What is the best way to store plastic fermentation tubs and keep them clean?
Ray Ruthenberg — Woodbine, Illinois asks,
Many home winemakers have food grade plastic tubs (5 or 6-gallon volume) used for primary fermentation, stored for that fantastic next batch. I formerly used bleach to keep them clean, until I read about the bleach/corkiness connection. So, then I switched to sodium sulfite for the tubs. I’ve always kept an inch or so of relatively fresh sulfite solution in the covered tubs, to keep them sanitized (sometimes for months). Is this the best method, or would it be better to clean the tubs out, dry them and keep them covered to exclude airborne beasties?