I am having trouble with Campden Tablets and Apple Wines again... Addition of Campden to clear Apple wines result in an opaque wine that does not fal lclear easily.
Does anyone have a formula for making a soultion of Potassium Metabisulfite or Sodium Metabisulfite for addition to 1 U.S. gallon Carboys; 11.5 liter carboys and 23 liter carboys?
Thanks, A. J. Rawls Anchorage, Alaska, USA
I make a stock solution of 220grams/liter potassium metabisulfite. 20ml/60 gallon barrel raises the free SO2 by 10 ppm.
You can scale that down for home winemaking, but don't let it sit unused for more than ~6 months. The stock solution has a limited shelf life, but I use it quickly enough that it isn't a problem for me. BTW, the dry chemical is reactive to air, so keep it tightly sealed in a glass jar. Even so, it should be replaced every couple of years or so.
Tom S
I think you might want to try some pectic enzyme to clear it. That is usually the problem with fruit wines. The S02 won't clear it it will just preserve it.
Bob
In message , A. J. Rawls writes
I had exactly the same experience with some crab-apple wine from one of Negodki's (1) recipes last year. All was reasonably clear when I bottled most of the batch about a month ago; but I decided either I didn't have enough bottles, or simply couldn't be bothered, to do one particular demi-john. So I ran it in to another, to get it off the lees, added a Campden, and watched as it turned the colour of diluted milk :((( It's clearing now, I think, but slowly, very slowly.
cheers, robin
(1) What's become of him, by the way, anyone?
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