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Eric SCHNAIBLE wrote:

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I seem to remember some information about not using SH for cleaning where yeast/fermentation was involved. For example on a bakery. The concern would be that the SH gas would have an adverse reaction with the fermentation process. I cleaned a winery a while back and used Sod Perc (which of course meant scrubbing the whole thing) I mentioned to the owner why I would not use the typical solution and he said he was glad I mentioned it because it could also effect the corks on the (hundreds) of barrels of fermenting wine. I don't know why but am interested in any details if someone is in the known on this.

I have a bakery interested in a cleaning at the moment. I remember a comment from a commercial cleaner in Florida that Chris T knows but I cant find it.

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 Chlorinated TSP is often used in wine and beer making