Mar 23 2009
Secrets of Sulphite
Types of Sulphite
Sulphite Tips
The following tips will be helpful when using any of our metabisulphite products for sanitizing and preserving your wine.
Note: if you are asthmatic, it is highly recommended that you avoid sulphites.
1. Store your sulphite properly.
Sulphites decompose naturally with exposure to moisture or air, so your product should be kept in an airtight container. Powdered sodium metabisulphite or potassium metabisulhpite can be dissolved in water (50 grams per 4 liters) and mixed in a glass jug. The mixture should be discarded when it loses its strong odor or turns cloudy. Campden tablets don’t oxidize as quickly but should be store no longer than one year.
2. Dissolve your sulphite in cold water.
Boiling, hot, even warm water can significantly increase the rate at when sulphites evaporate when dissolved in water. To limit the amount of sulphur dioxide gas evaporation, use cold water only and stir gently. Always be careful not to inhale the fumes of the powder or dissolved liquid.
3. Measure carefully!
Never use arbitrary amounts of sulphite in your wines and juices. If you are working with fresh fruits or grapes, you should use no more than 50ppm, or 1/8th teaspoon per gallon of juice (or 20 pounds of crushed grapes). Be sure that any wines with residual sweetness are stabilized with Campden tablets before bottling.
The amount of wine stabilizer used will also determine how long your bottles can be left to age - anything with less than 20ppm (1/2 tsp in a 5 gallon carboy) will restrict your wine’s aging to 6 - 12 months.
4. Anti-Oxidants
Use Ascorbic Acid with sulphite to enhance the fruit flavour and prevent oxidation in sensitive fruits such as pears and apples. This additive can be used in tandem with your sulphites, as it will improve the shelf-life of your wine without sterilization.
