Despite popular lore in some diet-watching crowds, sulfite in wine is not only low compared to many foods, but it is key to limit oxidation of wine and to keep spoilage at bay. Learn how to test a wine’s sulfite level and when and why to use it properly for your wines.
For harvest purposes, when adding SO2 to grapes in order to knock down feral yeast and bacteria (with the goal of reducing VA and letting your yeast of choice get a foothold),
Sulfites get a bad rap in the world outside of true wine aficionados. Alex Russan takes readers on a journey through the world of sulfites and describes a couple schools of thought regarding its use throughout the winemaking process.
That’s a great question with a very simple answer. You should not add postassium metabisulfite (SO2, or sulfur dioxide) to your wine between primary and secondary fermentation. Because the SO2 will inhibit
Your nose (bruised apple/sweet smell) and your chemical analysis (loss of Free SO2) are telling me that you have an oxygen ingress problem and aldehydes and perhaps an increase in VA (volatile
I need help to prevent oxidation. I make about 40 gallons (151 L) from California grapes each year, usually finishing quite nice, but last year’s Sangiovese suffers from oxidation. After fermentation and
The short answer to your question: yes, if you dilute your wine sample before running a Ripper analysis for SO2, you then need to multiply your result by the dilution factor you
You do an excellent job of outlining one of the major conundrums we all experience in the winemaking world. How much SO2 do we need to add to our wines to keep
It seems that you and Craig are going through many of the same issues (see this question and answer). Like I mentioned to Craig, it’s really impossible to add enough sulfur dioxide
I’m not sure if in the above question you are referring to having over-added to grape juice or to finished wine. Regardless, adding 45 grams of potassium metabisulfite, which is about 58%
You bring up a very good question. For the compound you’re talking about, sulfur dioxide, you’ll probably come pretty close to what you would predict based on knowing the volume and the
The great thing about Campden tablets (a convenient form of dosing in sulfur dioxide for home winemakers) is that they will inhibit the yeast and bacteria you do not want (which are
Learn the basics of what sulfur dioxide is, as well as when and how to use sulfite in your winemaking.
Introduction The Sulfite Calculator is a simple yet very useful tool to quickly calculate the amount of sulfite needed to adequately protect a wine. It calculates the amount of sulfite based on
There is no denying: Sulfur dioxide (SO2) can be a source of headaches for winemakers — even without drinking any wine. Why does SO2 continue to be such a perplexing and confusing
In spite of their long history as wine preservatives dating to the days of the Romans, sulfites can receive a bad rap. Many suspect that sulfites cause headaches or believe that any
Certainly you can try to pasteurize (heat at a certain temperature for a certain amount of time) your wine if you like. Many foods and beverages (like milk) are so heat treated
Managing oxygen is key in making reduced-sulfite or sulfite-free wines. A dissolved oxygen (DO) meter is a wise investment; you can buy a portable model for less than $300. Then you can
Inexperienced amateur winemakers are often misled thinking that making red wine is easier — or at least more foolproof — than making white wine because reds are better protected by polyphenols from
Sulfur dioxide, or SO2, has many benefits in winemaking and has been added to wine for centuries to act as a preservative. When you add SO2 to your wine, part of it
Do you know the difference between organic, biodynamic, and natural wines? Learn what differentiates each term, plus ways to cut down on the chemicals in your winemaking process.
There’s the old saw about the sow’s ear and the silk purse. It reminds me of my old adage of “never blend a loser,” which admonishes readers against blending bad wine into
Since I don’t know what your “recommended” number was it’s impossible for me to know what a double addition is in this case. Therefore, you should definitely exercise caution before drinking and
A Word From the Publisher And the Wine Wizard is……. “When will my fermentation stop?” “Why did my fermentation stop?” One thing I can count on as publisher of WineMaker magazine is
My, my, my! I sincerely hope you are joking about that lawsuit — first, because I certainly hope you are under no impending financial harm, but also because I’d assume no home