It is a cleanser. To be classified as a sanitizer, vigorous testing and certification is required. Sanitation is probably the most important step in producing good wine/mead. That being said, I have made numerous batches without using anything actually labeled “sanitizer. I made sure my carboys were cleaned and rinsed after they are used. Then I cleaned them with warm soapy water and a carboy brush before their next use. Then I used a one-step cleanser, and then a final rinse with clean water.
That two minutes only works if the fermenter is already relatively clean. If you have some build-up, You'll need some soap and elbow grease first, and then I'd increase the contact time.
