Rinse Free Sanitizer for dairy and food-use surface sanitation. Use 5ml for 3.3 Liters (1 ounce to 5 US gallons of water). This 100ml bottle can be diluted for 70 Liters (4 buckets of water) and can clean a large establishment’s equipment. Allow it to touch your container or sanitization surface for 60-90 seconds. No need to use water to wash off the sanitizer. Just shake it and air dry it. Hence, Rinse Free Food Grade Sanitizer. Ideal for cleaning Beer, Wine, and Cheese making equipment. Eliminates contamination and infection from cleaned surfaces Each bottle contains ~100ml of this dense gel-like liquid. We have a light brown liquid variant as well. Possible substitutes: Phosphoric Acid based sanitizers StarSan StellerSan
This is a very concentrated form of sanitizer. Please dilute the 100ml bottle in ~70 Liters of water before use.
Broad Spectrum Bactericide and Fungicide Anionic Surfactant. Linear DABS-Food additive list of FDA (USA) as a surface-active agent for washing fruits and vegetables and for food use surface sanitation.
Not Affected by Organic Materials.
No Rinse Requirement When Used at 300 ppm.
ANPHOSSAN is a blend of Mineral Inorganic Acid+Linear DABS. This synergistic blend provides a unique killing system that is unaffected by excessive organic soils. (Chiknahat, sticky malt, and other hard to scrub contaminants) ANPHOSSAN is also a self-foaming sanitizer. Therefore, it can be applied through a foamer or spray bottle to produce self-adhering sanitizing foam for external sanitation. It is a good hand sanitizer as well (if the pH is ~5 as compared to ~3 for brewing equipment sanitization). However please dilute it before using it. Sanitizing with ANPHOSSAN on a daily basis will leave equipment in an acid condition that will eliminate water spotting. It is not recommended to use ANPHOSSAN on soft metals because of the acid nature of this product. (eg: copper)
Liquid: DARK BROWN TO STRAW
AS % of Phosphorus
General Use Directions:
Clean and rinse all surfaces before sanitizing with ANPHOSSAN.
Directions: A dilution of 5ml for 3.3 Liters (the cap holds 5ml of solution) – US measurements. 1 ounce to 5 gallons of water, ANPHOSSAN will provide 300 ppm of anionic surfactant.
After 1 to 2 minutes of contact time, drain sanitizing solution equipment thoroughly. Do not rinse.
Maintain proper water balance if using ANPHOSSAN in CIP otherwise your pump may cavitate. If there is a need to use it at a rate of more than 300 ppm, a potable rinse is required.
Brewing Equipment & Fermenter Part Soaking: Parts must have contact with the solution for 30 seconds and put on wet. When the solution begins to cloud, sweeten with ANPHOSSAN or Phosphoric Acid. The solution must remain at a pH at 3 or below to maintain proper sanitizing level.
Hand Utensils: Scrape or pre-clean dirty utensils. Clean using a suitable detergent, following label directions. Then rinse with potable water. Soak or spray utensils/inflations with a ANPHOSSAN SANITIZER solution (5ml/3.3 Liters of water). After 1 to 2 minutes of contact time, drain the solution thoroughly. Prepare a fresh solution daily or more often if the solution becomes soiled or dirty.
Bulk Milk Tanks: This sanitizer is used extensively in Cheese Industry. Clean tank with a suitable detergent and rinse with potable water. Manually spray an ANPHOSSAN SANITIZER solution (5ml/3.3 Liters of water) on all surfaces to be sanitized. Finally, after 1 to 2 minutes of contact time, drain the solution thoroughly.
Food Plant Use: Bulk Tanks, Vats, and Utensils: Scrape or pre-clean dirty surfaces. Wash equipment with a suitable detergent and rinse with potable water. Sanitize with a ANPHOSSAN SANITIZER solution (5ml/3.3 Liters of water) by either brush soak or spray method. After 1 to 2 minutes of contact time, drain the solution thoroughly.
ANPHOSAN’s formulae are authorized by the U.S. Department of Agriculture for use as a general cleaning agent in official meat, poultry, rabbit, and egg processing establishments.
SAFETY DANGER: Corrosive to skin and eye, as it contains Phosphoric Acid. Harmful if swallowed. Do not get in the eyes, on the skin or on clothing.
Wear protective goggles and clothing when using.
Avoid contamination of food.
DO NOT MIX ANPHOSSAN WITH CHLORINATED CLEANERS AS CHLORINE GAS WILL RESULT.
Do not use or store near heat or open flame.
See label for more precautionary information.
For Eyes: Hold eyes open and rinse slowly and gently with water for 15-20 minutes. Remove contact lenses, if present, after the first five minutes. Then continue rinsing. Call Poison Control Center or doctor for treatment advice.
If Swallowed: Call Poison Control Center or doctor immediately for treatment advice. Have the person sip on a glass of water if able to swallow. Do not induce vomiting unless told to do so by the Poison Control doctor. Do not give anything to an unconscious person.
If on Skin or Clothing: Take off contaminated clothing. Rinse skin immediately with plenty of water for 15-20 minutes. Call Poison Control Center for treatment advice.
If Inhaled: Move person to fresh air. If a person is not breathing call 101 or an ambulance, then give artificial respiration, preferably mouth-to-mouth if possible. Call a Poison Control Center or doctor for treatment.
NOTE TO PHYSICIAN:
Probable mucosal damage may contraindicate the use of gastric lavage. Measure against circulatory shock, respiratory depression and convulsion may be needed. Do drop us a note if your last batch had an infection and we will be glad to help you with tips on removal of acetobacter acetic and mold residue from your equipment. They love to hide in difficult to clean areas and tight corners
Metallic flavors have multiple names: Tinny, coiny, copper, iron, or blood-like flavor. It makes the home brew beer and wine taste like beetroot and is generally considered undesirable.
There are two major reasons for the metallic flavors in beer and wine:
Equipment issue: The metal ions from your equipment could be getting leached into your brew. Remember that fermentation releases a lot of organic acids that can react with metals. Fermenting in aluminum or non-food grade fermenters is the usual culprit.
Even if you are using SS304 stainless steel equipment, you can sometimes get the metallic flavors if the workmanship is not good. All equipment needs to be treated for pickling or Passivation. This removes any free ions and unbonded iron from the surface of the containers. Welding, drilling, bending or any metalworking creates free unbonded ions, sharp edges, and micro-fissures from which metallic ion can be leached. Treating the equipment with full concentration (without dilution) of Anphossan will leach out any unbonded metal ions. It will also remove any stains, rust (yes freshly welded stainless steel can rust if not pickled) and bring back the shiny luster in your equipment
From Malt: Commercial breweries install a powerful magnet at the end of their grain mill to pull out any metallic shavings from the grain and keep these flavors at bay.
From Special Ingredients: Some fruits, especially the beetroot has a prominent metallic flavor and should be avoided.
Groundwater: In Eastern India (especially near mines), this could be an indication of groundwater contamination. Using RO water and monitoring the wort chemistry would help. New stainless steel equipment also gives these flavors, probably because of micro-scratches and free ions on the metallic body. A strong acid wash, followed by alkaline neutralization helps to remove it from the brand new equipment.
You can use any food-grade sanitizer to sanitize your fermenter. StarSan or Hydrogen Peroxide good sanitizers that are available easily in the local chemist shop. Also, be mindful of cleaning/buffing any scratches, blindspots (areas which tend to blacken over time because they were hard to reach or clean). Remember to clean the insides of holes and dismantle joints and fittings before sanitizing. For more details refer to this blog post.
One needs to understand the difference between cleanness, sanitation and sterilization.
Scrubbing and washing with hot water cleans the surfaces. It will remove any sticky residue from malt, grape, fruit or yeast. However it cannot sanitize the equipment.
Sanitizer will eliminate any bacteria or microbes sticking on the surface, however it cannot clean and scrub the equipment.
For a successful home brew beer, wine or kombucha one needs to perform both the tasks. First we need to clean all surfaces so that all sticky residue or soiling is removed. Then second we use the sanitizer to ensure that the surface is free from microbes.
Please note that don’t scratch the surface of the equipment during a through scrubbing. Also clean all brewing equipment before and after each use.
Traditionally people have been using potassium permangnate, strong acid and Lye (sodium hydroxide) and bleach for sanitizing. These are strong chemicals and impart a off flavor to the food. As a result one would need to rinse the equipment with water after the application of these rinse free sanitizer. This is oxymoron because when we wash them again with normal water, fresh contaminants gets introduced into the solution.
Rinse free food grade sanitizer means that on a clean surface, one needs to just create a 60-90 seconds contact. After sanitization we just need to drain off excess water and let it air-dry. This sanitizer will not leave any toxic residue which will harm the health or change the flavors of your home brew. Also it is good for the environment because the sanitizer will easily break-down into non-toxic components and not harm the environment.
Yes, one of the biggest advantages of Anphossan is its long shelf life. After you are done with the brew day, you can use the the same solution to wash the equipment again. Since most brewers wash their equipment before and after every use, this means that one can reuse the sanitizer and hence use only 1/2 the quantity needed. If you are planning to store the diluted sanitizer for a long time, do check its pH level frequently. The potency of the sanitizer can be easily maintained by ensuring pH is below 3.0.
Iodophor, Bleach, and other cheaper sanitizer generate a lot of volatile fumes. Through these fumes chlorine, iodine, ammonia and other sanitizer chemicals dissipate into the atmosphere. This would reduce the strength of the sanitizer and also the toxic fumes are not healthy for the workers. Prolong exposure to Chorine, Iodine, and Ammonia can perforate the lungs and cause respiratory damages.
Yes mold and bacteria can easily be eliminated using Anphossan. The low pH anionic sanitizer is best for defending against infection because the acid attacks the greasy slimy sticky layer coating on your equipment. By eliminating this layer, the sanitizer can penetrate deeper and kill the mold and bacteria that are hiding behind.
Washing and scrubbing your equipment before application of sanitizer is recommended. Also please clean your equipment before and after every use. This will prevent any home brewing infection, contamination and growth of unwanted microbes.
This sanitizer is a multipurpose sanitizer which can be applied to multiple surfaces. You can use Anphossan on Glass, Stainless Steel, Plastic and Rubber. For copper, you can spray or wipe to sanitize and eliminate the greenish black spots. However Don’t soak the copper for long duration.
Almost all Beer, Wine, Kombucha and Dairy Cheese equipment can be cleaned with this acidic sanitizer. It is food grade, does not give any toxic fumes and rinse free. Hence it makes cleaning and handling very easy. Added advantage is that one does not need to wash or rinse the sanitizer after use. This saves labor and chances of contamination from the washing water.
It takes 30-90 seconds to sanitize using Starsan, Anphossan, StellarSan, and other similar phosphoric acid-based sanitizers. There are multiple ways to apply the sanitizer:
Conventional submerging way. Take a big tub of sanitizer solution and submerge/rinse your equipment there. The acidity of the sanitizer will also help remove the calcium deposits or the white strains that gather on the equipment.
Container method. Often brewers use the fermenter as the big tub. They will fill it with the sanitizer and then clean all the other equipment (especially hydrometer and airlock) inside it.
Tilt-Rolling method: Rather than making a lot of sanitizer solution, one can make a small quantity (1-2 liters) and put it in the fermenter. Then you can splash clean the fermenter with your hands to clean the remaining surface. Another option is to tilt the fermenter on the side and roll it on the ground slowly. This allows the solution to get contact with all the inner surfaces of your fermenter and disinfect it.
Brewing Sanitizer can be sprayed onto the surface requiring cleaning. This is the most effective way because one bottle of spray can last multiple brew days. However, note that bleach and iodophor should not be sprayed.
Remember to drain the excess liquid and airdry your equipment before brewing. Also, the Anphossan can be reused. Fill any empty bottle with the residual sanitizer and use it for your next brew day. Just ensure that the pH is below 3 for the sanitizer to be effective.
Perfect. Used for sanitizing equipments used for making raisin and ginger wines. Excellent results without any spoiling.
I am using this product for the first time so could not make out the difference. I feel it should be good, but found it expensive.
Alan each bottle can yield 70 Liters of sanitizer (that’s about 4 buckets)