CRBrewHound wrote:I use potassium Metabisulfate, my understanding with this is it kills the yeast, however, drops out of solution fairly quickly so it will kill the wild yeast, but following the directions it will completely drop out within 24 hours of being placed into suspension.
This is acceptable. Its what you do when you are making wine potassium/&sodium Metabisulfate release SO2 which kills wild yeast. Beer & wine yeast are not all that affected by it when you follow the directions.
QUOTES:
"Sometimes orchards add potassium sorbate to their cider, which is a preservative that prevents mold and bacterial growth. It does not kill yeast and is not a poison or fungicide. Rather, potassium sorbate prevents yeast from multiplying. And since yeast need to be multiplying constantly to survive, potassium sorbate is a death sentence."
REFread here
http://winemaking.jackkeller.net/glossary.aspYou would be better off knowing what these chemicals are before you use them.
Hell if you gotta KILLemALL Pasturize 161 °F for 15–20 seconds or 145 °F for 30 minutes