Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Potassium sorbate/ metasulphite flavor
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Old 03-06-2012, 03:34 PM   #11
Yooper
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Originally Posted by Hazroth View Post
You're lucky you didn't put anymore than what u did of the sulfite, no way could you get a repitch going then.

I'm just glad for ya that it worked and all seems well now. Keep us updated.
Wine yeast is very tolerant of sulfites, and I maintain 50 ppm in my wines without any issue. You could probably use double the sulfite dose (or more) without any issues when using wine yeast.
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