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Old 12-11-2012, 05:48 PM   #11
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Quote:
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?
I don't use campden tablets, I use 1/4 tsp meta bisulfide powder per 5 gallons.

Yes, your wine will oxidize early without it. The sulfite binds with oxygen in solution.


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Old 12-11-2012, 05:59 PM   #12
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Originally Posted by ColoHox View Post
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.


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Old 12-11-2012, 07:47 PM   #13
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Lol, As usual, Yoopers on top of things for a good explanation!

+1 to yoopers advice

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Old 12-11-2012, 08:42 PM   #14
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Originally Posted by Yooper View Post

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.
Thanks a bunch Yooper. Are you aiming for 50ppm concentration per dose or cumulative (I'm assuming per dose, as some of the sulfites get oxidized over time and blown off). I only sulfited at crush and not since, should I use a higher dose at bottling because of that?

Thanks for helping the amateur cross the street into wine making.
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Old 12-11-2012, 08:55 PM   #15
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Quote:
Originally Posted by ColoHox

Thanks a bunch Yooper. Are you aiming for 50ppm concentration per dose or cumulative (I'm assuming per dose, as some of the sulfites get oxidized over time and blown off). I only sulfited at crush and not since, should I use a higher dose at bottling because of that?

Thanks for helping the amateur cross the street into wine making.
Most of the sulfites added at crush will vaporize during fermentation. Also, sulfites added at each other racking will get consumed by reacting with oxygen.

You want 50ppm or so of free SO2 at bottling, so you add 1 campden tablet per gallon at bottling.
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Old 12-11-2012, 09:08 PM   #16
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You want 50ppm or so of free SO2 at bottling, so you add 1 campden tablet per gallon at bottling.
Thank you. Ill think fondly of all of you when I finally get to drink some.
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Old 12-12-2012, 11:48 AM   #17
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Cheers! Hope you get to enjoy it with good friends and loved ones.



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