I made my first cider 3 weeks ago and the home brew shop gave me sodium metabisulfite as a sanitizer (1tbsp per liter) and anti-oxidant (1/8tsp per gallon).
Last week, I did my first beer (5.3 quarts / 5 liters small batch all-grain). I also used metabisulfite as a sanitizer and it seems to have worked.
1) I have read that metabisulfite is not a strong enough sanitizer for beer, is it true?
2) When I let the sanitizer drip dry on glass, a white salt mark (metabisulfite) remains on the surface. Does that mean that I should rince with boiled water (annoying) or the amount remaining on the glass negligible?
3) Should I continue using metabisulfite, it seems to be good enough for me.