One Step

(1 customer review)


The original oxygenated no-rinse cleanser. Formulated to be used as both a standard cleanser as well as a final rinse solution to help prevent contamination and spoilage.

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One Step is the only environmentally sound, non-toxic, no-rinse cleanser on the market today for brewers and wineries. Unlike other cleansers that require rinsing because of their alkaline nature or that use materials that can be harmful to the environment, One Step — the original no-rinse cleanser — uses active oxygen to clean your equipment. In addition to being designed to minimize residue and while maximizing detergency, One Step uses oxygen entrained within a mineral crystal that dissolves when combined with water. The oxygen is then released to form hydrogen peroxide – a compound long known for its sanitizing and disinfectant abilities. The hydrogen peroxide completes its work and then degrades into oxygen and water, leaving behind only the minerals that are stable, naturally occurring compounds – no different than minerals often found in drinking water. Because One Step is essentially non-foaming when used at the recommended concentration, it may be used in clean-in-place (CIP) systems as well as in the soak tank. One Step may be used on, essentially, all surfaces and is safe for brass, copper, aluminum and stainless, as well as polycarbonate and vinyl.


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1 review for One Step

  1. Ed Johnson

    A word of warning if you intend to make champagne by additional fermentation, always rinse the sanitizer out of the bottle before proceeding. The residual H2O2 will kill the yeast. I learned this the hard way.

    • Rick Theiner

      Hi Ed,

      Thanks for the comment! I’m a little surprised, though, because we’ve had plenty of people who have inadvertently added One Step solution to their wine, either to top up or as dilution water for kits. Because of the non-toxic aspect of the product and because of the dilution of the peroxide, there has never been an issue. (This is one of the most common trouble calls we field)

      When encountering organic matter, the peroxide will oxidize that matter, but will also be destroyed in the process. This is why we say that the user should only use the product as a final rinse on pre-cleaned equipment or bottles– dilution with soiled material (and the peroxide sees wine or beer as “soiled material”) will quickly deactivate the peroxide. There may have been something else going on that led to the issue with the champagne not carbonating.

      If you’d like to discuss, please feel free to reach out to us!

      Thanks again,

      Rick Theiner

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