All - I am attempting to reproduce a home-made akin to Dogfish Head Red&White. I have the belgian ale portion in primary right now. I intend to add 10% volume of Pinot Noir in secondary, then bottle. The wine would be off the shelf - fermented and bottled.
My question is this : should I be thinking about adding yeast into this solution before bottling - will the sulfites in the wine kill my ale yeasts? Maybe the alcohol in the wine AND the sulfites combined would??
Actually it all depends on how much that wine has been sulfited before being bottled. Too much sulfite will kill yeast. Not sure if it will be enough to actually kill the beer yeast. They make sulfite tests to check to see how much sulfite is actually in the wine.
Copper is used extensively in plumbing systems and brewing systems. I don't see that there is a thing to worry about. Now if you were dumping copper flakes in your wine........would be a different story.