Cleaning removes dirt and residue from your equipment, while sanitizing uses a chemical solution to kill or prevent the growth of spoilage organisms like molds, wild yeasts, and bacteria. Important: Always clean your equipment before sanitizing. You can’t properly sanitize surfaces that still have residue on them.

Yes, you do! Household cleaners, like dish soap, often contain oils or fragrances that can stick to your equipment and cause off flavors—or worse, spoilage. The good news? Cleaners and sanitizers designed for brewing and wine-making are not only effective but also affordable—usually cheaper than regular household soaps.

Bleach is not recommended. While it can be used on glass, it should never be used on plastic because plastic absorbs it, leading to off flavors in your wine or beer. Bleach is also unsuitable for stainless steel, as it can corrode the material. On top of that, bleach requires heavy rinsing to remove its chlorine smell, which also reduces its sanitizing effectiveness.

Yes! Cleaners and sanitizers serve different purposes. A cleaner removes dirt, but it doesn’t sanitize. You need to do both.

No, you don’t need to rinse most sanitizers. They’re designed to be left on your equipment.

For cleaners, we recommend Easy Clean, One Step, and PBW. For sanitizers, we recommend Star San for beer and Sodium Metabisulfite for wine. To mix them, always follow the label instructions—everything you need to know will be there!