Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Will Sulfite Level be too High?

Reply
 
LinkBack Thread Tools
Old 12-30-2013, 11:49 PM   #1
Kevraz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2013
Posts: 4
Likes Given: 1

Default Will Sulfite Level be too High?

I have a five gallon batch of apple wine which has been racked three times and I added potassium metabilsulphite (less than 1/4 teaspoon each time) after each racking. I didn't smell any sulphur and it tasted ok when I did the last racking but I am concerned that the level might be too high now. Should I get a test kit to check the level or might it be ok and bottle without adding any additional sulfite.

Thanks

__________________
Kevraz is offline
 
Reply With Quote Quick reply to this message
Old 12-31-2013, 02:02 AM   #2
T_Baggins
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Posts: 672
Liked 70 Times on 56 Posts
Likes Given: 262

Default

I don't know the exact answer to this question, but it did raise a question of my own....why did you add meta each time you racked?

__________________
T_Baggins is offline
 
Reply With Quote Quick reply to this message
Old 01-01-2014, 03:12 PM   #3
Kevraz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2013
Posts: 4
Likes Given: 1

Default

A recipe that I followed called for adding it every racking. Since I am new to the wine making process I didn't think about it until I started reading various articles. From what I have read there is free and bound sulfite and my concern is the bound sulfite and can it be harmful to consume if the level is to high?

__________________
Kevraz is offline
 
Reply With Quote Quick reply to this message
Old 01-01-2014, 07:35 PM   #4
shelly_belly
Locomotive Breath
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
shelly_belly's Avatar
Recipes 
 
Join Date: Jul 2009
Location: Rabbittown, Bama
Posts: 1,460
Liked 115 Times on 91 Posts
Likes Given: 17

Default

The amount of sulfur dioxide that becomes bound to the wine/cider quickly saturates and adding more SO2 does not create more bound SO2. I think you'll be fine as 1/4 tsp per 5 gals is the correct amount to maintain 50mg/L - I usually add it at every other racking and at bottling. I can also taste too much SO2 as a metallic and/or soapy taste.

__________________
shelly_belly is offline
 
Reply With Quote Quick reply to this message
Old 01-06-2014, 12:52 AM   #5
T_Baggins
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Posts: 672
Liked 70 Times on 56 Posts
Likes Given: 262

Default

Hmm.. interesting, I hadn't ever heard of adding at intervals... I just use before pitching yeast. As long as all the equipment is sanitized properly during racking I don't see the use for it.

__________________
T_Baggins is offline
 
Reply With Quote Quick reply to this message
Old 01-06-2014, 01:52 AM   #6
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,696
Liked 4363 Times on 3172 Posts
Likes Given: 848

Default

Quote:
Originally Posted by T_Baggins View Post
Hmm.. interesting, I hadn't ever heard of adding at intervals... I just use before pitching yeast. As long as all the equipment is sanitized properly during racking I don't see the use for it.
It's used as an antioxidant.

If you use it at every other racking (which guestimates 50 ppm throughout), then the bound S02 prohibits oxygen uptake in the wine.

The most common defect in wine is oxidation, so anything you can do to prevent it is a good thing. It's probably ok in wines that are drunk very young, but it's pretty routine for winemakers to try to keep the sulfite level at 50 ppm.

It dissipates quickly, so if it's added at the beginning, it's long gone before bottling time.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is online now
 
Reply With Quote Quick reply to this message
Old 01-12-2014, 09:00 PM   #7
RukusDM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Rochester, New York
Posts: 441
Liked 8 Times on 7 Posts
Likes Given: 2

Default

Quote:
Originally Posted by Yooper View Post
It's used as an antioxidant.

If you use it at every other racking (which guestimates 50 ppm throughout), then the bound S02 prohibits oxygen uptake in the wine.

The most common defect in wine is oxidation, so anything you can do to prevent it is a good thing. It's probably ok in wines that are drunk very young, but it's pretty routine for winemakers to try to keep the sulfite level at 50 ppm.

It dissipates quickly, so if it's added at the beginning, it's long gone before bottling time.
Yooper....you are always a good source of info. Thanks
__________________

Primary's:
#1 - 5 Gallons Harp Clone All Grain with Wyeast 2007 Lager (~5.5% ABV)

Secondary's:
#1 - 6 Gallons Dry Irish Stout Partial (~4.0 ABV)
#2 - 6 Gallons Brown Sugar Ale All Grain with Nottingham Yeast (~5.0% to 5.2%)

Kegged:
6 Gallons Honey Ale AG

Next:
6 Gallons Brown Sugar Lager

RukusDM is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
CO2 Level Too High? jwilson6289 Bottling/Kegging 3 11-06-2013 04:52 PM
High Nitrate NO3-N level concern OkashiiBrew Brew Science 11 01-23-2013 04:55 PM
Fill level too high? Jethin Cider Forum 4 04-19-2011 12:39 PM
High Level Ciphering Dwain Equipment/Sanitation 3 10-31-2010 12:49 PM
what to do about very high unfermentable sugar level aaron4osu All Grain & Partial Mash Brewing 7 08-27-2009 02:52 AM