Saturday, December 17, 2011

Best way to sulfite wine?

hi all, i have been makeing wine for a few years now and recently started useing sodium metabisulfite. ive used it to "stabilize" the wine before bottling so i can sweeten it. also though im told its a useful preservative as it acts as a sacrificial antioxidant. my concern is what is the best way to use it as a preservative? should i mix it before bottling or add it to the bottle right after its filled? ive noticed that the color of some of my wines (rhubarb for example) changes the instant i mix sulfite in. i have had no issue with aroma or anything that i can perceive but i am inexperienced so i wonder if anyone on answers knows for sure. any advice is appreciated. also im well aware of the fact that sulfites are not all that healthy, like MSG. im not too worried. part of my concern about this is the fact that people tell me sulfites break down and leave the wine when its open to the air. i figured this is why you should let your wine "breath" after popping the cork. thanks in advance.

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