Originally Posted by ColoHox
Ok, 1/2 campden tab per gallon? How much do I need? Sorbate also?
Why will it not last? Oxidation or spoilage?
No sorbate, unless you're sweetening the wine. But definitely "yes" to sulfites! I use 1 crushed campden tablet, dissolved in a little boiling water, per gallon at every other racking and at bottling. I don't have an SO2 meter, so that's an "guestimate" of 50 ppm. 50ppm is below the taste threshold (and much less that is usually in commercial wines) but it's enough to help prevent oxidation and help preserve the wine.
As far as degassing, you only need to degas if the wine is gassy. A good way to check is to just pull a sample and put it in a glass. Look for bubbles and clarity, by holding it up to the light. Then put your hand over the top of the glass and gently shake. When you take your hand off, if you got a "poof" of air, or some bubbles, then the wine is a bit gassy and should be degassed (or left to sit and degas naturally).
I've only had one wine (besides kit wine) that needed degassing. But it NEVER degassed on its own, and I have no idea why. All of the rest of my wines have always been fine and not gassy after becoming clear and no longer dropping lees.