🍷 Budget Winemaking Sterilisers: Which One Should You Use?

Keeping your equipment clean and sterile is the secret to good wine. Even the best fruit and yeast can be ruined by wild bacteria or mould. There are lots of sterilising products on the market, but what if you’re on a budget or only have basic supplies at home? The first step before sterilisation is to wash your equipment. Dirt hides/protects bacteria! Only clean equipment can be sterilised.

Here’s a breakdown of the three most common sterilisation options for winemaking — bleach, Campden tablets, and no-rinse sterilisers — so you can choose what works best for you.

🧼 1. Household Bleach (Budget Option)

How it works: A strong disinfectant that kills bacteria, mould, and wild yeast.

How to use:

• Dilute 1 tablespoon (15 ml) bleach per 5 litres cold water.
• Soak equipment for 10 minutes.
• Rinse at least 3 times with clean cold water.
• Optional: final rinse with water treated with a Campden tablet to neutralise chlorine.

Pros:

• Very cheap and widely available.
• Effective if used properly.

Cons:

• Must rinse thoroughly to avoid chlorine taint (plastic/TCP taste in wine).
• Can damage plastic buckets and tubing over time.
• Risky if mixed with other cleaning products.

Best for: Emergency use, or if you’re just starting out and don’t want to buy specialist products yet.

🍇 2. Campden Tablets (Sodium Metabisulphite)

How it works: Releases sulphur dioxide (SO₂), which sanitises and prevents oxidation.

How to use:

• Crush 1 Campden tablet per 1 litre of water to make a sterilising solution.
• Soak equipment for 10–15 minutes.
• Rinse with clean water.

Pros:

• Inexpensive and easy to store.
• Neutralises chlorine and chloramine (great for tap water).
• Doubles up for use in stabilising wine before bottling.

Cons:

• Has a sulphur smell that some people dislike.
• Requires rinsing afterwards.

Best for: Most home winemakers — versatile, cheap, and reliable.

Available from Amazon

✨ 3. No-Rinse Sterilisers (e.g. Star San, VWP)

How it works: Acid-based or oxygen-based cleaners that kill microbes quickly without leaving harmful residues.

How to use:

• Mix according to instructions (usually a few ml per litre of water).
• Spray or soak equipment.
• Drain, but don’t rinse (a little foam is safe).

Pros:

• No rinsing needed — fast and convenient.
• Safe for plastics, glass, and metal.
• Very effective at low concentrations.

Cons:

• More expensive than bleach or Campden.
• Need to buy from a brewing supplier.

Best for: Anyone who makes wine regularly and wants convenience and reliability.

Available from Amazon

🏆 Final Thoughts

• On a tight budget? Use bleach — but rinse, rinse, rinse.
• Want a versatile, cheap all-rounder? Use Campden tablets.
• Making wine regularly? Invest in a no-rinse steriliser for speed and peace of mind.

👉 Whatever you choose, remember: clean first, then sterilise. Dirt protects bacteria — only spotless equipment can be sterilised properly.