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Making Supplies
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The judicious use of Sulfur Dioxide (SO2) is one of the most
important steps the home wine maker can take in making a sound
wine. It is used in nearly every commercial wine made throughout
the world. Sulfur Dioxide inhibits the growth of unwanted molds,
bacteria and wild yeasts. It aids in preventing oxidation and helps
prevent the formation of vinegar. Oxidation is one of the most
common problems faced by the home wine maker and to prevent its
occurrence, the wine should be treated as early as possible after
fermentation.
Sulfur Dioxide is available as:
Potassium Metabisulfite
Sodium Metabisulfite
Campden Tablets
and is used at the following rates:
Potassium or Sodium Metabisulfite
1 tsp = 5.5 grams
1 gram in 1 gallon = 150 ppm SO2
1/16 tsp in 1 gallon = 50 ppm SO2
1/4 tsp in 5 gallons = 40 ppm SO2
5/16 tsp in 5 gallons = 50 ppm SO2
Campden Tablets
1 tablet in 1 gallon = 50 ppm SO2
1/2 tablet in 1 gallon = 25 ppm SO2
Fresh Grapes (Red or White)
Add the equivalent of 50 ppm of SO2 to the crushed grapes
immediately after crushing. This is equivalent to 1 Campden tablet
to each gallon of must or slightly rounded 1/4 tsp of Potassium or
Sodium Metabisulfite to each 5 gallons of must. You may wish to
reduce this amount or even eliminate it completely if the fruit is in
excellent condition or you plan on inducing a malo-lactic
fermentation. Wait 24 hours before adding yeast.
Fresh Purchased Juice (Red or White)
If you purchase fresh juice, either red or white, from a reputable
source, the SO2 will probably have been added. Even so, you
should ask to determine how much has been added and when. If
the amount of SO2 added was less than 50 ppm, as appropriate
amount should be added as soon as possible, then wait 24 hours
before adding the yeast.
After Fermentation
Add the equivalent of 50 ppm of SO2 at the first racking after
fermentation and at the racking just before bottling. Add 25-30 ppm
SO2 at each intermediate racking.
Sanitation
All bottles and equipment should be sanitized before use with a
concentrated solution of SO2, followed with a thorough rinse. Use a
solution of 1 tsp of Potassium or Sodium Metabisulfite in a quart of
water, or 13 Campden tablets in a quart of water. The released SO2
will be more effective if used in a mildly acid solution. The addition
of about 1/4 tsp of citric acid per quart is recommended.
Special note
Those who are on a low sodium diet may wish to avoid the Sodium
Metabisulfite and the Campden Tablets, which are Sodium
Metabisulfite, and use the Potassium Metabisulfite.
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