Re: Sulfite solution discrepancies...fed up!

This may be of something for you to ponder over.

Metric (grams) Imperial (ounces) 1 0.034 2 0.068 7 0.25 10 0.3 15 0.5 30 1.0 115 4.0 225 8.0 450 16.0 (1 Lb) 1000 (Kilo) 36.0 (2.25 Lbs)

Spoon Sizes One Teaspoon 4 ml, UK (imperial) 0.125 (ounces), USA 0.100 (ounces), One Tablespoon 14 ml, UK (imperial) 0.375 (ounces), USA

Reply to
Stephen.....
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If you're really worried about it, why don't you just rinse everything with water after sanitizing? You'll still need to measure the pH and free SO2 in your wine, but you won't be making any uncontrolled additions.

Tom S

Reply to
Tom S

I sympathize with your question and also read your other post about incidental sulfite getting into wine from sanitized equipment with interest. I sanitize much the same way you do and figure I do get incidental sulfite in my wine as a result. My solution is:

2 and 1/4 tsp per quart of water (I make small amounts!)

I guess that would translate to 1 Tablespoone per gallon. Anyway, what I want to say is that I am a beginner and have made 3 batches of wine, 1 kit, 1 fresh fruit and 1 fresh grapes. I don't think any of them are over-sulfited and none of them went bad. I measured out my ppm before bottling and it was within the recommended range. I rinsed (and drained) my bottles with sanitizing solution right before bottling, and that is to be my added sulfite before bottling rather than adding to the carboy.

I don't taste sulfite in any of my wines. I did taste it once, when I had a "extras" bottle which got poured into from several bottles. Each bottle had that little bit of leftover sulfite from the rinse. So the final wine was about half a bottle with the leftover sulfite from about

4 bottles. I drank it that night (too little to cork) and I could taste the sulfite then. But never in a bottle that I filled, corked and waited to drink. Doesn't sulfite taste (if there is any) dissipate during aging AND blow off when the wine is allowed to breathe?

I'm as interested as you in the responses to these posts!

L> I've done a lot of looking around and reading on the internet re: what

Reply to
Linda A.

It sounds like you can from all I've been reading. Winemaking FAQ says 1 tablespoon per gallon water. That's a very large amount already in terms of ppm (way more than 50 ppm...could be in the thousands of ppm). And sounds like you're using 3 times as much as that (don't feel bad I've seen posts saying 5 tablespoons in 1 gallon water...wow). Note, when I sanitize, I don't wait for 2 years for my equipment to completely dry out. So sometimes my wine thief has some decent sized drops on the inside of the glass, etc. This is why I was particularly concerned that I was adding a fair amount of sulfite over the course of my process. But then again I was taking hydro readings every day for scientific note taking purposes. Next batch I won't do that nearly as often :-)

"Linda A." wrote in news: snipped-for-privacy@cox.net:

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Reply to
C. Barnowe

I use 1 US quart + 1/2 teaspoon Potassium Meta + 1 teaspoon citric acid (o bump the pH of the solution downward) to sanitize. I never rinse, never oversulfite either. I use a spray bottle and don't recycle it, some do. Regards, Joe

Reply to
Joe Sallustio

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