TO SANITIZE EQUITMENT: usa at a rate of 4 teaspoons dry measure per 1/2 gallon of water. Requires 5 minute contact time drip dry. TO SANITIZE WINE BEFORE ADDING YEAST: Add at a rate of 1/2 teaspoon dry measure per 6 gallons of wine. Wait 24 hours to add yeast. TO STABILIZE WINE BEFORE BOTTLING: Add at a rate of 1/2 teaspoon for 6 gallons along with Potassium Sorbate (Sorbistat K). Wait 3-4 days to bottle.