Hello all:
I continue to be confused about Sulfite addition. I normally buy titrettes and measure everything out; however I am unclear on when and how much to add. I normally make 1 Gallon (US) batches and add sulfite before innoculation and then monitor during fermientation at rackings. It seems that If I add a campden tablet in the beginning I am still a little high a bottling. I have been using the Welches white grape concentrate as a body additive, so maybe it has sulfite that is throwing everything off.
I usually get everything mixed together (juice, fruit, water, pectin, sulfite), let it sit, meaure SG and adjust to around 1.085 to 1.090, innoculate, etc.
I need to understand how much to add, and when so that when I open a bottle after a couple of years it doesn't taste like sulfite. I normally use potassium metabisulfite, as I find the campden tablets leave a white residue at the top of the fermentation vessel. Thanks
Chad