Originally Posted by Turnerdude1
....... so are you saying itis ok to put 1/4 tsp per five gal of wine into the must.
Ummmmmmm............I don't think so.
It's my understanding that the sulfite goes into the whole pot in the primary fermentation vessel BEFORE the yeast goes in. It sterilizes everything but is "gassed off" a day or so later when the yeast goes in.
I'm far from an expert. But If I understand you right, adding sulfite now would wreck you.